I always find serving guests individual rolls more festive than passing slices of a larger loaf of bread. Maybe I got that impression from a photograph I saw as a child of the dining room of an extremely fancy Parisian restaurant, where each plate was topped with a stiff-looking folded white napkin and each napkin bore an elaborately knotted individual roll. These are really easy to make and you may shape them several ways. They’re also easy to make in advance and freeze in case you do want to make them for a party.
Serve the rolls in a napkin-lined basket. For breakfast serve them with butter and preserves or marmalade.
Keep the rolls loosely covered with plastic wrap on the day they are baked. Wrap tightly and freeze for longer storage. Defrost the rolls and reheat them at 375°F (190°C) for 3 to 4 minutes, and cool them before serving.
However you choose to shape the rolls, you can sprinkle them with a pinch of poppy seeds or sesame seeds immediately after brushing with the egg wash.
For medium sandwich or hamburger rolls, divide the dough into a total of
© 2008 Nick Malgieri. All rights reserved.