How to shape small bread rolls with a bench knife

A quick video showing how I shape soft, sticky sourdough dinner roll dough. The dough was bulk fermented for 3.5 hours and then chilled in the refrigerator for about 20 minutes to make shaping a little easier.
The recipe for these super soft sourdough rolls can be found at:
www.theperfectloaf.com/super-...

[@darrylalder2541]

Maurizio thank you! I never quite got this until watching you make rolls. Now I can do it too.

[@theperfectloaf]

So glad to hear this vid helped, Darryl!

[@TonyaD1122]

I made these for Thanksgiving and they were a huge hit. My husband asked me to make this our holiday roll recipe going forward. Thank you!

[@theperfectloaf]

That's wonderful to hear, Tonya! I'm making t hem *again* this week-my family just can't get enough. They're now a tradition here as well 🙂 Happy holidays!

[@latui7350]

I'm trying this out this weekend! May have a new roll recipe for Thanksgiving. Thank you!

[@theperfectloaf]

Let me know how you like them and have fun 🙂

[@latui7350]

@@theperfectloaf so these are amazing and I'm positive they'll be a hit at this Thanksgiving. The rolls have such a great depth of flavor compared to any other roll recipe I've made to date. Thank you for all your hard work!

[@theperfectloaf]

@@latui7350 Super glad to hear you liked them! Enjoy :)

[@jessieswade]

Any chance you would make a video of the entire process from start to finish.. I am trying these out today and am pretty sure I made a mistake.. would love to see them made from you from the beginning?

[@theperfectloaf]

This is definitely something I'm going to start doing with my recipes very soon!

[@texclydes]

I made them and didn’t come out right. I weighed each lump up dough per the instructions, but ended up with 15 total not 18? Then they blew up during final rise on the counter, so when I baked it there was almost no definition of one role vs another in the pan. It was just 1 giant pan of bread, but the rolls were able to be pulled apart. They just looked like big squares not littel round spheres. Maybe overproofed?

[@theperfectloaf]

It sounds to me like perhaps the opposite, they might have been under proofed. Usually, when I see an explosive rise in the oven it's because the dough needed longer in proof. They might have also been a bit crammed in the baking pan you were using if they sort of fused together, try to give them more room (or use a bigger pan) so they keep their shape a bit more!

[@21101946]

Where do I get the recipe pls?

[@theperfectloaf]

www.theperfectloaf.com/super-soft-sourdough-rolls/