There is a secret all of the bread loaf recipe writer don’t want you to know: You can use those very same recipes to make Rolls! Thats right, you could have been making glorious Rolls this whole time instead of boring old loafs. What a shame.
So here is the deal, during the last phase in the most bread recipes where it has you shaping a loaf or round boule, you can go ahead and shape rolls instead. In general, wait for the dough to finish rising, then divide into a bunch of even pieces. You want each piece to be smaller than your fist. On a floured surface roll the dough around while you press down on it slightly. After it has formed into a ball, place it on a cookie sheet lined with parchment paper. Once you have finished shaping all of the rolls, cover them with a sheet of plastic wrap and let them rise for about an hour. Cook them on the cookie sheet following the cooking temperatures called for in your recipe. Just don’t cook them for as long as originally called for, maybe only half the time.
We like to freeze some of the rolls. Since they are a lot smaller, you can just pop them in the toaster oven to quickly defrost a couple. If you are feeling fancey, you can top them with an egg white wash and some sesame seeds or sea salt. Give our Buttermilk Bread recipe a try, it makes great rolls!