Hi all,

Can anyone recommend a French-style dinner roll recipe?  Something that is crusty (but also relatively easy to tear), has an airy crumb and preferably uses some percentage of whole wheat/rye flour.  I've tried making rolls from my two standard sourdoughs (pain au levain complet et pain au levain from Leader's books) but, while the bread is great, the crust is simply too strong to tear when formed into a 3 oz roll and baked at 400F.  I've not tried substituting pate fermentee for stiff levain but I have thought about it.  At this point, my next attempt will be pain du campain from BBA or one of the liquid levain recipes from Leader's Bread Alone.  Any other thoughts are greatly appreciated!

Thanks.

Whole Wheat Rolls

I wanted to make dill bread so used Floyd’s wonderful recipe for Potato Rosemary Rolls yesterday but replaced the rosemary and sage for a huge pile of fresh baby dill.  Then I added another huge pile of freshly ground black Tellicherry pepper.  We really like things spicy but I was afraid the amount of pepper I used would overpower the dill.  Not having made dill bread before (Tingull's looks so good) I also wanted to try using fresh dill to get a feel for the amount desired.  I ended up using 2 1/2 teaspoons of freshly ground pepper a