The Fresh Loaf

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converting from bread recipe

LindyD's picture

Conversion to rolls

May 27, 2009 - 7:13pm -- LindyD

Is there a standard formula for converting a recipe into rolls?

I'd like to make the Hamelman cheese bread again, but because it is such a strongly flavored bread, I think rolls may be a good application.  Easier to share with more people.

Is there a standard weight for rolls?  If the bake time for two 1.5# loaves is 45 minutes at 460F, how do you calculate the bake time for X number of rolls of X weight?    

Through Hamelman and DiMuzio, I know that the bake time is shorter and the oven temp higher, but that's pretty vague.

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