Hi Annette, most bread recipes work really well when made into rolls. We also have a really nice whole wheat roll recipe, if you'd like to go that route. If you want to try converting this recipe to rolls, I would suggest following the recommendations for using a tangzhong starter that appears in the Tips From Our Bakers section on the recipe page (which will help your rolls stay softer longer): Want to prolong the shelf life of this bread? Try the tangzhong technique, an Asian method for increasing the softness and shelf life of yeast bread. Begin by measuring out the flour and water you’ll be using in the recipe. Now take 3 tablespoons of the measured flour and 1/2 cup of the water; put them in a saucepan set over medium-high heat. Cook the mixture, whisking constantly, until it forms a thick slurry; this will take about 1 1/2 to 2 1/2 minutes. Transfer the cooked mixture to a bowl, let it cool to lukewarm, then combine it with the remaining flour, the remaining water (+ 2 additional tablespoons), and the other dough ingredients. Proceed with the recipe as directed. Well-wrapped and stored at room temperature, your finished loaf should stay soft and fresh at room temperature for at least several days. Most dinner rolls are scaled at about 1-2 ounces (28-57g). This entire recipe makes about 860g of dough, so you could make about 16 large rolls. Depending on if you want to make them as individual rolls or pull apart rolls, the baking time will vary, but for individual rolls I would bake them at 350 for about 15-20 minutes, they may take longer than this, but I would definitely check them at 15 minutes and then reset the timer from there. You can check the baking time and methods for the pull apart rolls in the recipe I linked above. You might also find this video on how to shape dinner rolls helpful. Happy Baking!

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