Daisy Lane Bakery Rolls
RECIPE
Servings 12 | Prep Time 20 min| Total Time 3 hr
INGREDIENTS
780 g bread flour (OR 754 g all-purpose flour + 32 g vital wheat gluten)
1 ½ Tablespoons diamond kosher salt
1 ½ Tablespoons active dry yeast
½ teaspoon diastatic malt powder
709 ml water (lukewarm); Use purified (not tap) water..
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(Optional) Wash:
Egg-wash: 1 Egg mixed with 1 T water);
1 - 2 tsp Maldon Salt (optional) for sprinkling on top before baking
DIRECTIONS
1. Weigh out each of the ingredients and set aside.
2. Combine all of dry ingredients together in a large bowl and whisk until thoroughly mixed.
3. Add all of the measured warmed water and, using a dough whisk, combine until there are no dry spots.
4. Place shower cap over bowl and let dough rise in a draft-free area for 2-3 hours, until doubled in size. I often place a small heater about 2 feet from the dough to keep it warm while rising.
5. Once the dough has risen, transfer the dough in the covered bowl to the refrigerator and let rise for at least 2 hours and up to 5 days.
6. At least 30 minutes before you are ready to bake the rolls, set the temperature to 450 degrees F. Place a shallow metal pan which will be able to accommodate approx.. 2 cups of water, at the bottom of the oven; the steam from the water will help make the crust brown and crackly.
7. Remove the dough from the refrigerator and place on a floured countertop.
9. Divide the dough into 90-100 g pieces. Shape each dough piece into a little bun, by tucking the edges underneath itself. Cover, and let the dough sit in a warm area for 25-40 minutes so that they have risen a bit.
10. (Optional: Combine the egg and water and whisk thoroughly. Using a pastry brush, coat each dough round lightly with the egg wash) Sprinkle the rolls lightly, in the center, with Maldon Salt and place in oven on upper middle shelf and bake for 30-35 minutes.
11. If you like your rolls softer without a firm crust, bake for less time.
12. Let cool for at least 25 minutes before eating.
