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Bread Rolls

Makes 12 rolls.

  • 450 g of flour
  • a little less than 2 teaspoons of salt
  • 4 teaspoons sugar
  • 1/2 teaspoon dry yeast
  • 360 g hot water about body temperature

Directions:

  1. Combine the dry ingredients in a bowl and mix well with a spoon.
  2. Add the warm water and mix by pressing down and folding in with a large firm spoon. Scoop the dough along the bowl with the spoon and press down on the dough. Do this about 40 times.
  3. Cover with plastic wrap and leave at room temperature for 15 minutes.
  4. After 15 minutes, knead the dough in the same way as step 2, about 20 times.
  5. Again, cover with plastic wrap and leave at room temperature for 15 minutes. Repeat two more times. By the third time, the dough should be quite cohesive. Cover tightly with plastic wrap and refrigerate overnight (12 to 30 hours).
  6. The next day, 27 hours after putting in the refrigerator, the dough looks like this:
  7. Wet your hands (or use a wet spatula) and carefully peel off the dough from the bowl. Turn it upside down onto a floured table and remove it.
  8. Lightly flour the top of the dough and cover with plastic wrap or cover with a large bowl and leave at room temperature for 1 hour.
  9. After 1 hour, the dough has spread a little.

    Dough after 1 hour at room temperature of 75°F (24°c).

  10. Divide the dough in half.
  11. Take one of the halves and lifting the left edge of the dough with both hands, pull gently and fold. Close the edges by pressing down with your fingers. Hold the right edge and pull it closed, overlapping the first fold.
  12. Now hold and pull the bottom edge and close it over the center.
  13. Now hold the top edge and fold it over to the bottom edge.
  14. Do the same fold sequence on the other half of your dough.
  15. Cover with plastic wrap and let rise on the counter for 30 minutes.

    After 30 minutes

  16. If you make it a little more rectangular, it will be easier to cut. Put the dough on your hand and stretch it by gravity. We use gravity instead of pulling to avoid losing any bubbles from the rising process.
  17. Cut the dough in half lengthwise and then in thirds to make 6 pieces.
  18. Divide the other dough into 6 pieces in the same way.
  19. Place on the counter. After 30 to 40 minutes, place in a preheated oven at 475°F (250°C) and bake.
  20. Immediately after placing it in the oven, reduce the temperature to 450°F (230°C) and bake for 10-12 minutes.
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