I have discovered that a short kneading and proofing time seems to suit fiberflour quite well. There is not much carbohydrate to feed the yeast so the rise does not continue much beyond an hour. These rolls are 100 g each, formed into a ball and flattened out, placed directly on a baking tray and covered with a thin clear plastic bag which maintains a high humidity environment while rising (proofing).
30 minutes later
1 hour later ready for baking for 20 minutes 200 degrees C fan.
The finished rolls and have 9g carb and 26g fibre, and make ideal burger buns,
3 of the doughs you see back and left were rolled out and wrapped around a meatball (never stop experimenting)
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They look outstandingly good! I too have found that over proofing doesn't work well for me. I've made a FFlour loaf (which I really should have made into rolls first like you said!) and it was soggy in the middle. But then I made the UFFF soft burger rolls and boom, they are amazing! Made them 4 times now have now perfected that recipe. Only proved for an hour-1 hour 10 mins tops, or they sink when you put them in oven (which I do the second I take them out of the proving drawer). It's given me confidence to make bread and as you say, Gerry, only proving/proofing the dough once means you can have bread in an hour! Thanks to you all for inspiring me to keep at it. Breadmaking is an art, I've realised, and I am a novice, but all your helpful comments and recipes has helped me so very much!