Since I had been relatively successful with my Ciabatta bread I wanted to try some rolls. I thought they would be excellent with sandwiches.
The challenge with these for me was shaping them. It’s such a wet dough and you don’t want to mess with it too much or the bubbles will deflate and you end up with a brick.
So I did my best and ended up with a lot of different shapes, but was going for the rounded square look. It’s the most sandwich friendly shape.
They puff up so nicely in the oven.
That’s just flour on them so they didn’t stick to everything.
Because this dough is so set it creates a lot of steam which makes a very open crumb, or big holes.
