Using the same recipe for our Artisan Sourdough Bread, I decided to divide up the loaf and try making dinner rolls.

Technique

Dividing into 12 pieces, each piece weighs roughly 80 grams each, I was able to shape them almost like I was making a dumpling or wonton. You still want to create surface tension on the outside, but with this size, you can shape them in the palm of your hand, squeezing the dough tight towards the fingers.

The recipe is identical to the bread recipe, through the end of the bulk fermentation phase.

1. Divide dough into 12 equal pieces. Shape each piece into a sphere, creating tension on one end and a seam on the other end.
2. Place on a cookie sheet and do the final proof.
3. For the bake, I used a large aluminum loaf pan (like for turkeys) and inverted it on top of an also-inverted half-sheet pan lined with parchment paper. This created a place for the steam to collect during baking, similar to a Dutch oven.
4. Bake at 450F for 12 minutes covered, then another 12-14 uncovered.

They came out great! Easy to freeze and defrost, too, if you can’t eat them all at one meal!