This fold, favored by the famous French chef Auguste Escoffier, is one of several for presenting individual rolls. Note that the bread is clearly visible; it was once popular to wrap up rolls in folds, but nowadays, according to etiquette columnist Miss Manners, if the rolls are completely enclosed, dinner guests will "be dropping them, like marbles, from all sides of the table."
1. Fold a dinner napkin in half diagonally both ways, pressing to crease; press all folds as you go. Open the napkin, and fold each of its four corners to the center, creating a square.
2. Fold the four new corners of the napkin to the center of the smaller square.
3. Repeat, folding in the corners to make an even smaller square.
4. Flip the napkin over. Fold the four corners in to meet at the center of the square.
5. With a finger pressing the center of the napkin, reach underneath and tug on the flap at each corner so a cupped edge is formed.
6. Pull the remaining corners from underneath into cupped petal shapes. Place the napkin on a plate, and tuck a roll in the center.