Im a nurse and work in a "school for challenged children" and like to do a lot of things from scratch to take to them because they have mostly experienced only store bought and processed food. Through the years I have developed many "short" cuts and I thought I would share one that I think is very helpful and I haven't seen it in other comments. First I use a scale, lots of dishwashing is eliminated by this, not to mention its accuracy. But the big tip with breads, rolls and buns is using a flour infused linen (or any 100% cotton light weight fabric, aprox. 21/2 feet square (or so, nothing exact, just presenting an idea). I roll, cut and shape and even fill, being careful not to get anything but flour on my cloth. Shockingly, I don't wash this each time! I keep it in a sealed bowl and when I spread it out I sprinkle on more flour (using my trusty KF flour wand) When I first put the dough on the cloth, I pre-shape it in roughly the shape I will want the finished product to be, (i.e. square, rectangle, round etc) then I bring up the sides of the floured cloth, over the dough and this gives it a very light but not too much, coating of flour. I even fill the cinnamon rolls, not spilling any filling on the cloth, roll it up, dampen the edge with water and crimp together. Then I roll it off on a piece of parchment for slicing. This usually keeps the cloth clean. If I spill, of course I wash it, other wise I only wash it about every four or five uses. I have a spare all floured and ready in the sealed bowl in case I need it in a hurry. Its just amazing how much flour mess this saves, not to mention ease of use.

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