Recipes

Rolls

Starter:

• 1 1/3C flour
• 2/3C water (not warmed)
• 1/4t instant yeast

For a 6:30pm dinner, start at ~9:30am.

Rest:

• Starter
• 4C flour
• 1 1/3C water
• 2t salt
• 1/4t instant yeast

9:30: Combine in mixer, stir, then knead with dough hook. Cover and let rise 1hr.

11:00: Deflate, turn over. Cover and let rise 2hr.

1:00: Deflate. Line two baking sheets with parchment. Divide into 16, and put onto sheets. Let rise 1-2hr.

3:00: Cover, refigerate 2-3hr.

5:50: Preheat oven to 425. Optionally brush rolls with 1 egg in 2/3C water.

6:00: Right before rolls go in, cut 1/4" slashes across their tops. Bake 20-25min.

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