Rolls

All of the bread doughs can be made into rolls. Obviously heavier doughs take longer to rise and the rolls will be correspondingly heavier. A rye bread dough I made hardly rose at all and each roll felt as heavy as a cricket ball, but they were still eaten by my lunch guests because the flavour was so striking - so what you lose on the swings, you sometimes gain on the roundabouts. The white herb dough makes excellent rolls.