Breadbuns

C1aire

I'm about to make some bread, but I thought I'd make buns for a change (easier for lunch sandwiches, esp. if, like me, you happen to wield a bread knife like an axe!). Can anyone tell me how big I should make the dollops of dough before I leave them to rise? (Does that make sense?) Also, how many should I aim for from what would usually be a 2lb loaf?

I'm having a bit of an OS extravaganza today - the chicken carcass (the one I defrosted after a year for anyone who remembers my earlier post) is on the hob in a pan making some stock and I am going to make a couple of new cushion covers this afternoon.

I am slowly turning into my mother... :rotfl:

ka7e

If you count on the dough rising to double it's size, make the original "blobs" about half the size you want to end up with!
I usually just keep halving the dough until they look about right, but it depends whether you want 8-10 large rolls or 12-16 small ones.