How to shape rolls

Step by step

A scale makes every roll the same size so they bake evenly. The counter must be clean and unfloured: the dough needs a little grip to tighten.

1. Weigh the dough and divide it into equal pieces with a bench scraper.
2. Flatten each piece slightly and fold the edges to the middle.
3. Turn it seam down, cup your hand over it and roll it in small circles on the bare counter until tight.
4. Place seam down on a lined sheet or in a pan.

Soft or crusty

Rolls set about 1/2 in apart in a pan rise into each other and bake with soft sides. Spaced 2 to 3 in apart on a sheet, they brown all round. Proof until puffy and the poke test springs back slowly.

Planning the batch

Twelve 70 g rolls need 840 g of dough. Enter that as the target in the baker's percentage calculator to get the flour, water and other ingredients.