50-50 Emmer Rolls
I used the same formula as for my 50-50 Emmer bread -
and made rolls instead of a loaf. The process was the same. I portioned the dough into 4-oz (114g) pieces. This might be a little large for a roll, and I would probably go for either 3 or 3.5 oz next time (85 - 100 g). The dough, though a bit sticky, was easy to shape as long as I used a little flour on my hands and the bench. The rolls overnighted in the refrigerator on a parchment-covered cutting board, covered with a sheet of plastic wrap. There was no sign of drying out or slumping.
To get the glaze, I mixed a little water with an egg yolk and brushed on a double layer after slashing. I have found that using an egg yolk instead of a whole egg makes for a deeper glaze, sometimes even looking like it was lacquered.
These were baked with steam on a baking steel at 450° F for 15 minutes.
The crust is softish, which is good for a roll. The crumb and flavor are just about the same as for the linked 50% emmer loaf.