"Robert Knighten" > wrote in message
...
> Thank you for the pointers, but it's exactly the "easy to fix" transition
to a
> sub size roll that has not proved easy here. I've got both loaves such as
> shown on that website, and fist sized rolls produced with extra pizza
dough
> and baked on a very hot stone much as I bake pizza. But no success with
the
> sub rolls. [I should say again that my wife is really the baker - even
with
> the pizza she makes the dough which I bake.]
>
> --
> Robert L. Knighten
>

Will this work?

http://tinyurl.com/z7sy