Club Rolls

Flatten the piece of dough roughly into a rectangle (a).

Begin to roll up the dough by folding over the back edge of the rectangle. Press the seam firmly with the fingertips (b).

Continue to roll the dough, always pressing the seam firmly after each turn. As you roll up the dough, the front edge will appear to shrink. Stretch the front corners, as shown by the arrows, to keep the width uniform (c).

When the roll is finished, seal the seam well so the roll is tight (d).

Scoring the proofed roll with a single slash gives the baked roll this appearance (e).

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

Proof, wash with water, and slash with one cut lengthwise. Bake with steam.