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Fantastic rolls that we've enjoyed twice today. Great for BLTs at lunch and then perfect for burgers at dinner. I made as written. My scales show increments of 5 grams, so my finished dough weighed in at 1020 grams, giving me 12 rolls of 85 grams each. I used a floured wooden spoon handle to make the impression in each roll, and could have pressed a little to get the same result shown in your pic. Forgot to dust with flour and could have baked just a tad longer than recommended, but my oven has been a little iffy lately so that is most likely the reason. Love the onion is these and look forward to making them again soon.

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Leggy Peggy January 29, 2014
Sourdough Rye and Onion Rolls (Pistolet Style)