Shaped Rolls

Directions

1. Cloverleaf Rolls - With scissors or knife, cut rolls in half. Place three halves in each cup of sprayed muffin tin. If desired, dust rolls with flour first. Brush butter or margarine between roll halves. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350° F 15-20 minutes or until golden brown.
2. Butterflake Roll - Using 1 Texas™ roll (or 2 dinner rolls combined into a ball), make 4 or 5 deep cuts into each roll with scissors, cutting nearly to the bottom. Brush butter or squeeze margarine into each cut and place rolls in sprayed muffin cups. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown.
3. Swirl Rolls - Roll and stretch each Texas Roll (or 2 dinner rolls combined into a ball) into a 12 inch rope. Roll in flour and form a coil. Place in sprayed muffin tin. Cover with sprayed plastic wrap, and allow to rise until double in size. Remove wrap and bake at 350°F for 15 -20 minutes, or until golden brown.
4. Double Rolls - Place two dinner rolls in each cup of a sprayed muffin tin, flat sides together. Squeeze or brush butter or margarine between rolls. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown.
5. Knot Rolls - Roll each roll into a 9-inch rope and tie in a knot. Place on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown.
6. Parkerhouse Rolls - Using a little flour to prevent sticking, flatten each roll into an oval. Brush center with melted butter. Fold in half pressing edges together slightly. Dust top with flour. Place on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown.