Nicole asks: I was following a dinner roll recipe from Shirley Corriher. The resulting dough is extremely sticky and gooey, but the recipe requires that you roll the dough into balls. What’s the best way to handle this un-manageable dough? I tried oiling my hands as well as using flour, but to no avail.
Baking S.O.S. says: I have a favorite dinner roll recipe from Shirley Corriher, but I don’t know if it is the same one you are using. The recipe I use is called “Touch of Grace Biscuits” from her cookbook Cookwise.
In this recipe, Shirley recommends using a portion scoop (like an ice cream scoop) that is sprayed with cooking spray to handle the sticky dough.
Here’s how you do it: put a large amount of flour on your work surface or on a plate. Use the portion scoop to scoop up a mass of dough and gently plop it in the pile of flour. Then gently use your hands to roll the dough and coat it in the flour. Then you should be able to handle the rolls enough to pick them up and place them in a pan. I place the rolls tightly together in an 8-inch round cake pan. A pie plate would work, too. Once all the rolls are scooped and placed in the pan, bake according to recipe directions.
I hope that helps. Good luck!
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