Round rolls

-As you pick up each dough square, tap one side in the flour on
mat/board
-Set dough square (flour side resting on palm) on your non-dominant
palm
-Pinch: using the finger tips of your dominant hand, pull the edges
together as your *
*fingertips press the dough firmly into your dominant palm, squeezing
and sealing the edges
-Think: closing fingers into palm, momentarily creating a fist
-Rotate: pull dough back into non-dominant palm, pressing center with
non-dominant thumb to push air out
-Repeat ‘Pinch’ & ‘Rotate’ until air pockets have been depleted,
approximately 6-12 times
-Place completed roll on pan, spacing evenly with other rolls

Oval rolls
-Lightly flour the work surface and the top of your preshaped dough. 
-Using a bench knife, flip the round over to the floured surface.
-First, fold the left side up and across toward the middle. 
-Then, repeat for the right side. You should now have a long rectangle shape Split roll
in front of you. 
-tap the dough from top to bottom.  -gather the edges of each chunk of dough toward the
-Next, using both hands like paddles with your fingers pointed toward each underneath center, gently pulling and stretching the
other, lift and fold the top of the dough farthest from your body and fold it
down just a bit at the top to begin a small roll, pressing the seam to seal with
dough as you go to make sure it is smooth and taut on
your fingers.  the top of the roll, and shaping the roll into a slightly
-Then, use both hands to begin rolling the dough down toward your body, oval egg shape.
using both thumbs to press the dough into itself at each iteration 
-With each roll, tuck, and push, the dough will get smoother and gain
strength, forming a long cylinder in front of you. -Place two oval shapes of dough, side by side, in each
-Pinch the ends of the cylinder closed, if desired, at the end of rolling to
prevent the dough from spreading during proofing.
muffin cup that has been adequately greased.  
-Using a bench knife, gently transfer the shaped oval, seam side up, to a
proofing basket for the final rise. -Make sure the top surface of the muffin tin has been
greased as well as these rolls do puff up and will,
otherwise, stick to the pan top.
Crescent rolls
-Start by dividing the dough into 3 equal portions. This
will just make things a little easier to manage.
-Roll out a portion of dough into a long rectangle
shape. You want to get it pretty thin! The thinner you
roll your dough, the more flaky layers your crescent
rolls will have.
Club roll
-Turn the dough out onto a lightly oiled work surface. Divide it into six pieces
Roll the pieces into cylinders, 4 1/2" in length.
Flatten the cylinders slightly; dough rises more in the center, so this will give a
gently rounded top versus a high top
-Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let
rise until almost doubled, about 45 minutes. While they're rising, preheat the oven to
425°F.
-Brush the rolls with the egg white mixture. If you like a classic look, slash
diagonally several times (as you'd do with a baguette); or make one long slash the
length of the roll. Bake for 20 to 25 minutes, or until the internal temperature reaches
190°F.
-Remove the rolls from the oven and transfer them to a rack to cool. Store, well-
wrapped, at room temperature for several days; freeze for longer storage.
FRENCH,ITALIAN AND VIENNA LOAVES
-Transfer the dough to working surface. Divide the dough into 6
equal portions. I have not used any extra flour.
-Shape each piece into ball. Cover it with kitchen towel and let it
sit for about 15 minutes.
-Flatten each ball to remove any air bubbles and shape them
tightly into sandwich rolls or shape of baguettes.
-Place these rolls on baking pan at least 3 to 4 inch apart. Brush
it with egg wash.
-Using sharp knife or razor blade score at least 10 times.
Let it proof again for 1 hour.
-Preheat the oven to 450 degree F. Brush the loaves with egg
wash again if desired.
-Bake for about 15 minutes or until done.
-Allow it to cool down.