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Convert loaf recipe to sandwich rolls

14 days ago

I want to make whole wheat sandwich rolls using my recipe for a loaf of bread. Here are the ingredients I use:

  • 1-1/3 cups warm water (10.67 oz)
  • 1/3 cup honey (2.67 oz) (13.33 oz with water)
  • 1 teaspoon kosher salt (or Okinawan sea salt) – 4.5 grams
  • 1 egg
  • 3 tablespoons unsalted butter, softened (1.5 oz)
  • 2 Tbsp powdered milk
  • 1/4 tsp ascorbic acid
  • 1/4 cup Vital Wheat Gluten
  • 3-3/4 cups whole wheat flour (up to 4 cups, if needed)
  • 2 tsp instant dry yeast

This dough is slightly sticky, but this is not a problem when putting it into a loaf pan. I'm afraid that if I make roll shapes on a flat baking pan that they will spread out too much.

Should I revise the recipe to have more flour or less liquid, or should I buy a roll pan like this?

I don't need the rolls to be that long, but I figure that I can cut them in half.

When I've made dinner rolls, I either put them in muffin pans or crowded them into a 9" cake pan, but that is not what I want for sandwiches.

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