"Mary Cay"

January 5, 2013 at 9:03pm

How would you make this into rolls? You are welcome to shape the dough into rolls rather than baguettes. When the recipe calls to divide the dough into thirds, divide it up into equal sized pieces, 16 pieces for larger rolls, 24 for smaller ones. For seeds on the outside, dip each dough ball in water then seeds (or dip in egg white beaten with 1 tbs of water for better sticking power). Place them in a 9 x 13 pan for pull-apart rolls (give an inch of space between each one, using another pan if you run out of room in the 9×13) OR place the rolls on cookie sheets with 2-3 inches of space between them. Then, gently cover and proof for 30 minutes, covering completely but lightly with plastic wrap and let proof overnight in the fridge. The next day, let rise (still covered) for 60-90 minutes and pre-heat the oven to 425F near the end of this time. Uncover and mist the rolls with water before popping into the oven. You can gently make a small slash on each roll with a VERY sharp knife after misting before placing into the oven, too. This will change their shape but allow them to rise higher. Bake until golden brown, checking after 10 minutes for color–if browning too quickly, tent with foil and bake until done. The 9 x 13 pan will likely need an extra 10 minutes with a foil tent to finish baking all the way through. Again, this might need some tweaking, but should help you in baking up rolls and not baguettes! Best, Kim@KAF
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