Round Rolls

Scale the dough as required, such as 3½ lb (1600 g) per press or 1½ oz (45 g) per roll. Divide the presses into rolls.

Holding the palm of the hand fairly flat, roll the dough in a tight circle on the workbench (a). Do not use too much flour for dusting, as the dough must stick to the bench a little in order for the technique to work.

As the ball of dough takes on a round shape, gradually cup the hand (b, c).

The finished ball of dough should have a smooth surface, except for a slight pucker on the bottom.

Place rolls 2 in. (5 cm) apart on sheet pans sprinkled with cornmeal.

Proof, wash with water, and bake with steam.