Hi Charlotte! You could bake the rolls the same way as the boule in the Dutch oven, removing the lid about 60% of the way through the bake, and lowering the baking time to 15-30 minutes depending on the size of the rolls and their spacing. However, you could also bake the rolls in a pan or on a stone and steam your oven using 1/2 cup of boiling water or 4 ice cubes deposited into a cast iron pan resting on the oven floor. The choice is yours!

It is not entirely necessary to preheat the Dutch oven but you certainly can for a higher rise. The rolls would be considered baked when an internal thermometer reads at least 190 degrees. Happy baking!

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