Have often made rolls ftom challah recipes (but not this exact one). On size, I usually estimate number of rolls by how many the loaf is intended to serve. If no indication if servings, somewhere between 8 and 12 per loaf. Or decide size based on how you want to use the rolls. Smaller for dinner rolls, larger for sandwich buns. Rising times will be similar but slightly less than for loaves...use visual cues more than clock. Baking time...about 15-20 minutes for separated rolls. Or similar to whole loaf if you make rolls but cook them pushed together in one pan for later pulling apart (similar to monkey bread). Hope this helps.
PS Shaping - many ways possible. Here are a few. • If you have the time and patience, braid the larger rolls. • For plain small dinner rolls or larger sandwich buns, just round balls, flattened. • For a pull-apart loaf, make lots of round balls and put them close together in a pie plate or layer cake pan. • For fancier rolls, make brioche a tete (large base, small ball sitting on top), baked in muffin tins.
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On size, I usually estimate number of rolls by how many the loaf is intended to serve. If no indication if servings, somewhere between 8 and 12 per loaf.
Or decide size based on how you want to use the rolls. Smaller for dinner rolls, larger for sandwich buns.
Rising times will be similar but slightly less than for loaves...use visual cues more than clock.
Baking time...about 15-20 minutes for separated rolls. Or similar to whole loaf if you make rolls but cook them pushed together in one pan for later pulling apart (similar to monkey bread).
Hope this helps.
• If you have the time and patience, braid the larger rolls.
• For plain small dinner rolls or larger sandwich buns, just round balls,
flattened.
• For a pull-apart loaf, make lots of round balls and put them close together in a pie plate or layer cake pan.
• For fancier rolls, make brioche a tete (large base, small ball sitting on top), baked in muffin tins.