Using pretty much the same recipe as in my previous post HERE, we made some baguette rolls, to be served with dinner at the local bistro (on campus).
There is a slight difference in the recipe, but basically you make the baguette the same way, however after you slash the tops of the bread, you then cut the bread into smaller pieces to create the "roll" effect.
RECIPE: baguette roll
1 kl flour
350g fermented dough