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.