Rolls

To shape rolls, round the dough slightly to tighten its surface. Weigh it so you know how much you have and how to divide it. You’ll need about 2½ ounces per roll. Using a bench scraper or knife, cut the dough into equal pieces, then round each to make them easier to section into rolls. Now cut each dough piece into equal sections about 2½ ounces each. Roll each piece over a tiny bit of flour to keep it from sticking to the surface or to your hands. Roll each piece against the work surface between your palm, your forefinger, and the inside of your thumb. Sprinkle more flour over as needed as you shape the rolls. Place them on a nonstick pan to proof.