I have always made our breads on our electric breadmaker, but I was feeling a little adventurous, as we have a potent new oven now I decided to do some rolls manually yesterday, well, with a help of the electric mixer/kneader.
The result was quite impressive, looked great as shown below, and tasted very nice as well.
However, the only hic up was the forming of the yeast dough. The recipe said to form a croissant like shape, there were also pictures of a smiling chef stretching and shaping the dough into a perfect triangle, then neatly rolling them with perfect ease.
In reality I was faced with a wayward dough flatly refusing to make a nice triangle shape, whatever I would do it would reform itself to something else right away
In the end I resorted to make small balls with a X slit at the top, more classic shape. The result was just as good so it shouldn't be such a huge deal but it was rather annoying not being able to make some nice interesting shapes out of a bouncy yeast dough.
So, I would like to ask some of you with bread making experience, is there a certain technique in forming a yeast dough into certain shapes? Any advice would be appreciated.