Discover techniques for shaping yeast dough into various buns and bread braids.
I previously shared my Mom’s cherished dough recipe; you can locate it there. While I gave a brief overview then, the original post was extensive, so I didn't detail everything. For seasoned bun creators, this might be familiar, but for beginners like myself initially, the braids and twists were confusing. Fortunately, I found helpful guides, which informed this guide.
Shaping Yeast Dough into Crescent, Cinnamon, and Dinner Rolls
Instructions for Homemade Crescent Rolls:
Flatten one-sixth of the dough into a circle measuring roughly 12 inches across. Divide this into 12 triangular pieces. Begin rolling from the wider edge, then securely tuck the pointed tip into the rest of the roll.
Method for Cinnamon Bread Braid:
Shape one-sixth of the dough into a rectangle approximately 12 by 15 inches. Apply butter across the central one-third, then sprinkle with brown sugar and cinnamon. Make 12 cuts along each side, each slightly over 1 inch thick.
Starting from the top, weave each dough strip across from one side to the other, securing the end underneath at the bottom.
{After baking and cooling, I finished it with a drizzle of vanilla icing.}
Creating Miniature Cinnamon Buns:
Form one-sixth of the dough into a rectangle measuring 24 inches long and 5 inches high. Cover it with softened butter, brown sugar, and cinnamon.
Roll it up to create a single, long, slender 'log,' then slice into 24 pieces, each 1 inch thick.
For the caramel roll sauce, combine these items in a saucepan:
- 1 cup brown sugar
- 1/4 cup butter
- 2 Tblsp. milk
Heat until boiling, then pour the mixture into the base of a 9 x 13 inch pan.
Arrange the dough rounds directly onto the sauce.
For the remaining steps in making homemade dinner rolls, please consult the complete directions in this overnight yeast bun recipe.
Enjoy your baking adventures!
