To form rolls

Portion the dough evenly, flatten each portion and form a spine as described previously. Turn the dough over so that the seam sits underneath. Use your hand to form a cage around the ball of dough, with your fingertips firmly in contact with the work surface. Use your fingers to spin the dough, keeping your wrist elevated and allowing the dough to turn and tighten below your palm. Lift away your hand and there – a perfect roll!

For long rolls, form the spine and then a ball. Roll the ball between the palm of your hand and the work surface, applying an even pressure to create a sausage shape. To lengthen further, use two hands meeting together in the middle, and as you roll move your hands outwards to make the dough shape even longer. To taper the ends apply a greater pressure to the outside edge of both hands.