Bread roll brick wall
im been driven crazy by bread rolls. 4 days of tinkering and no joy. I can make great loaves of bread but seem to have hit s wall with Bread/sandwich rolls. i think Ive been overthinking it but need some advice.
Ive been asked to make sandwich rolls for a place in cork, Ireland where I live. They love my bread loaves so want me to make them rolls for their sandwiches. they have to be vegan friendly, and relatively quick to maKe. The idea would be to make up a 50% poolish using a rye starter early in the morning and that evening go into their kitchen and make 50-60 rolls to order; with/without seeds, etc....for the following day.
l use this method to make pain rustique, an olive and sesame bread and a polenta and pumpkin seed bread. All goes well. They taste great and are light. Since looking around the internet and this forum I’ve noticed people generally making enriched low hydration rolls. I cant use dairy, want to keep costs down on oil (especially as salads are full of oil (I think lean Bread better for rich salads), I like using a variety of flours and generally make doughs in the 72-77% hydration mark.
my question is should I simply make baby versions of my bread. They already buy it to eat (I have a market stall) and enjoy it and they’re really into having earthy breads with character....any thoughts - should I lower hydration for rolls as I don’t have bannetons to help with shape?....should I shape in batards and boules same way I do for loaves? What size should they be? Around 185g? Most importantly should I stick to my signature of slow ferments....help!