Overview
This non-clinical demonstration uses the dough from the simple white loaf. Follow that recipe through its first rise, then use the method below instead of shaping a tin loaf.
Equipment
Divide the dough
Tip the dough onto a lightly floured worktop. Divide it into eight equal pieces, roughly 105 g each. Weighing the pieces helps the rolls bake at the same rate.
Keep the waiting pieces covered while you work so their surfaces do not dry out.
Shape
Form a round
Fold the edges of each piece into its centre. Turn it over so the gathered edges sit underneath.
Tighten the surface
Cup your hand loosely over the dough and move it in small circles against the worktop. Use gentle pressure to produce a smooth, rounded top.
Final prove
Arrange the rolls on the tray with space between them. Cover and leave for about 30–45 minutes, until puffy. Preheat the oven to 220°C conventional / 200°C fan.
Bake and cool
Bake for 15–20 minutes, until evenly golden. Transfer to a rack with oven gloves and allow to cool before splitting.
Check the result
The rolls should feel light for their size, with a set crust and a soft crumb. If their sizes or colours vary substantially, check portion weights and tray placement on the next batch.