{"id":4121,"date":"2015-11-15T18:05:17","date_gmt":"2015-11-16T02:05:17","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=4121"},"modified":"2015-11-21T19:25:23","modified_gmt":"2015-11-22T03:25:23","slug":"pinecone-rolls","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=4121","title":{"rendered":"Pinecone Rolls"},"content":{"rendered":"

\"Pinecone<\/a>I just love to play with dough, and today’s creation was a batch of pinecone-shaped dinner rolls – just in time for Thanksgiving!\u00a0Even with\u00a0whole wheat flour in the\u00a0recipe, the addition of buttermilk makes them very light and tender, and the molasses adds a hint of sweetness.<\/p>\n

They take a little longer than most rolls because you have to cut the petals (that sounds better than “scales”, right?) before baking. Make them ahead and freeze them, and then just reheat them in foil before serving dinner…OR<\/em>, if there’s some family member who drives you nuts trying to help in the kitchen, hand them the scissors and bowl of dough. Evil but effective.<\/p>\n

Seriously, once you get the hang of it, you’ll be able to whip the rolls out pretty quickly.<\/p>\n

The easiest and fastest way I’ve found to make the cone shapes is\u00a0to form the dough into balls first. I pull the sides up to the top several times (looks a little bit like a Chinese dumpling), flip it over, and then “scooch” it along the counter to create a smooth ball, then press and roll on one side to make a pointy cone shape.<\/p>\n

\"Bring<\/a>

Bring the edges up, then flip and “scooch” it on a hard surface to form a ball.<\/p><\/div>\n

An inexpensive pair of cuticle scissors resides in my cake decorating tub for just this type of situation, and was perfect for the task. Start snipping at the base of the cone with wide cuts, and then make shorter, deeper cuts as you get to the pointed end.<\/p>\n

\"Cut<\/a>

;. Cut increasingly smaller “petals”<\/p><\/div>\n

\"Start<\/a>

Start with wide, flat snips…<\/p><\/div>\n

\"...and<\/a>

…and end with small snips.<\/p><\/div>\n

You’ll figure out what works best for you. I preferred cutting while the roll was flat, but you might want to hold it by the end and cut in the air.<\/p>\n

The recipe makes 24 rolls. I will warn you, though – they can be a little…er…pokey when you’re eating them. Think of it as a way of making people slow down and enjoy their food. It didn’t stop the guys around here from eating a half-dozen each, that’s for sure!<\/p>\n

\t\n
Pinecone Rolls<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
Makes 24 rolls<\/div>\n
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Ingredients<\/div>\n