You need a stand mixer bread flour, salt, water and active dry yeast to make these rolls. The dough will be sticky so you need to knead it with extra flour. They come out DELICIOUS! This recipe make 8 good sized rolls.
Ingredients for 8 rolls
3 1/2 cups bread flour plus extra flour for kneading
1 (slightly heaping) Tablespoon sea salt
1 3/4 cups water
1 1/2 pack active dry yeast (around slightly heaping Tablespoon)
A small amount of semolina, corn meal or flour to rest dough balls on so they don’t stick to surface.
Directions
Everything goes in your stand mixer bowl. Mix everything up by hand so you don’t have flour going all over the place. Use your dough hook and set the mixer on medium high for around 5. minutes or until the dough is like elastic.
Get a large bowl and make a nice little bed of flour for your dough ball.
Make the dough into a dough ball. kneading it till it feels like a nice dough ball.
Cover with plastic wrap and leave it sit out 4 hours. Then punch the dough down and knead it into a dough ball. Cover the bowl with plastic wrap and place in the refrigerator for 10 hours.
After ten hours pull out of the refrigerator and punch the dough down and divide the dough into eight by quartering it and cutting each quarter in half.
You need to lay down a large baking sheet or two baking sheets to rest dough balls on. The sheets need either flour, corn meal or semolina on them so your dough balls don’t stick.
The eight pieces of dough need to be kneaded into balls. Place each dough ball on a baking sheet that has either flour, corn meal or semolina on it and let the dough balls double in size.
Preheat your oven to 500 degrees.
I used my very oiled stone to bake the rolls on but I warn you that I took a chance.
Most bread stones can’t take 500 degree heat and might crack or burst. They make bread stones out of iron now that are more durable.
If I didn’t have a stone I would have used my pizza pan lightly sprayed with non stick spray.
Mine were perfect in 11 minutes…timimg might differ slightly.
Enjoy!
