Related Recipes:<\/strong><\/p>\n My very favorite way to shape dough for rolls is to simply use a cookie cutter! I love the ease and simplicity of this method. Additionally, rolls that are cut into shapes (instead of rolled or formed into shapes) are going to bake more evenly.<\/p>\n Be sure to use metal cookie cutters with a simple shape when cutting shapes out of dough.<\/p>\n If you brushed your rolls with some kind of protein (typically egg wash or milk), look for a deep golden brown color on top.<\/p>\n If you did not brush anything on top of the rolls, they will be a much lighter brown on top (if browned at all). In this case, look for color on the bottom edges of the rolls– they should be slightly browned.\u00a0<\/p>\n You can also test for doneness by gently pressing on top of the roll. If the roll feels firm to the touch, it’s most likely done.<\/p>\n According to the Rhodes Rolls website, The Refrigerator Thaw Method:<\/p>\n\n
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<\/p>\nIngredients\u00a0<\/span><\/h2>\n
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<\/h2>\nHow to Make Easter Bunny Rolls<\/span><\/h2>\n
Recipe Directions<\/h3>\n
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<\/p>\nQ&A: Bread Rolls<\/span><\/h2>\n
How do you shape dough for rolls?<\/h3>\n
How do you know when your rolls are done?<\/h3>\n
Can you let Rhodes Rolls thaw and rise overnight?<\/h3>\n
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