Ingredients
The following ingredients have 4 Servings
- 1.75 ounces warm water
- 1 1/2 teaspoons active dry yeast
- 16 ounces bread flour
- 2 teaspoons kosher salt
- 10 ounces cool water
- additional flour (for dusting)
Instruction
- Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside.
- Measure the bread flour into a large bowl and stir in the salt.
- Make a well in the center of the flour mixture, and stir in the dissolved yeast.
- Add the cool water, a little at a time, while stirring with your fingers in a clockwise direction. (Pour the water into the center and work outward, letting the flour mixture come to you.)
- Mix for 2 to 3 minutes, until all of the ingredients are incorporated, the grit of the salt is dissolved, and the dough forms a rough and shaggy mass.
- Cover the bowl with plastic wrap and allow it to rest for 30 minutes.
- Sprinkle the work surface with flour and place the dough onto it.
- With lightly floured hands, gently flatten the dough into a rectangle, with the short side facing you.
- Use your fingers to flip the top edge of the dough down to just below the center, then flip the bottom edge up to just above the center.
- Repeat this process for the right and left sides, then turn the dough over and dust off the flour.
- Place the dough in a large oiled bowl, and cover with plastic wrap.
- Allow it to rise for 1 to 2 hours, or until doubled in bulk.
- Divide the dough equally into 24 small portions.
- Roll each portion of dough into a tight ball, and place on a parchment lined baking sheet, loosely covered.
- Allow to proof for 30 to 45 minutes, or until doubled in volume.
- Preheat the oven to 480 degrees F, and place a pan of water on the bottom rack.
- Lightly mist the back of your stencil with non-stick spray, and gently lay it over the unbaked bread dough.
- Use a small sieve to sprinkle flour over the stencil.
- Carefully remove the stencil, then bake the rolls for 28 to 32 minutes, or until puffed, crusty, and evenly browned.
