This sounds like a delicious bread and I think the taste could go very well with a dinner we're hosting this weekend. It's a good sized group and I have been asked to bake rolls. I'm wondering whether this dough has enough strength to stand on its own if I shape it in simple boules for rolls baked right on the stone. If you have an opinion, it might save me from having to do a trial run... Yes, it'll definitely work as rolls. It's not really a crusty roll recipe, though; I'm wondering what might happen with a full-fat recipe baked on a stone. I think these would be better baked in a pan, to make soft-sided dinner-roll type rolls. But give it a try on the stone, let us know what happens- PJH

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