shaping yeast rolls
I am an experienced home baker and make all kinds of yeast products regularly. But I never mastered making yeast rolls, hot cross buns and other small round yeast products to come out nice a neat looking. I think my dough consistency is right yet I get unsightly seams, gashes, cracks and crevasses in my final product.
How do you shape the balls to become flawless in appearance?
George (Author of What Recipes Don't Tell You)