Great questions Mflem! Almost any bread recipe can be made into rolls with just a few adjustments- don't forget you are the boss! You want to follow the recipe as you have been until you divide the dough and shape into your loaves. At this point you have a choice to make about the size and quantity of rolls. We recommend somewhere between 50 100 grams per roll (approximately 36 to 18 rolls). The smaller the rolls the faster they will rise due to the increased surface area. Rather than shaping and placing in a brotform, shape and place on a sheet pan. Your rolls won't be quite as crusty but I find that desirable in most cases (you can also experiment with adding steam to the oven during baking). Start by cutting the final rise time in half (4 to 6 hours) and adjust as needed. And don't forget to share your beautiful rolls with a loved one for even better results!

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