Variation to a recipe

[Slojo]

Hi I'm new to the forum and new to baking.i have been following recipes for bread and rolls which have been ok but the recipes tend to to be too big as I only bake for 2. Therefore my question is if I have a recipe for say 8 rolls but I only want 4 do I simply halve all the ingredients or is it more complicated than that thanks in advance for any replies.

 

[BethBakes]

As long as you exactly halve the ingredients, you should be fine. The baking time might vary since you're working with less dough arranged in a smaller pan.

 

[Slojo]

Thanks for the reply

 

[Laurence]

As Slojo suggests - just get on with it!
If you keep an accurate record of weights and method each time you make the formula then after 15-20 tries you'll start to deviate from the base recipe - some won't work so well, and others will be better.
Provided you stick to the same brands don't add far too much (or too little) yeast and/or water then you'll start to see a pattern emerge that tells you a lot about how the dough is responding. I up to almost 185 goes at making baguettes and I'm still refining the way I make them even though the ingredients formula is the same. For a full-time baker this is only 6-months of experience, so hang on in there!
Just don't get disheartened - even a not so perfect loaf or roll is often far better than supermarket (almost always) or artisan bread (depends)