Ingredients
- 4 cups bread flour (512g) plus extra for shaping
- 2 teaspoons kosher salt (7g)
- 1 teaspoon active dry yeast (traditional) (2g)
- 2 cups room temperature tap water (439g)
Instructions
- In a medium-large bowl, whisk together the bread flour, salt, and yeast. Make a well in the center and add the water. Mix with a sturdy rubber spatula until all flour is incorporated. Don�t worry, the dough will be wet and sticky, that�s how it should be. Cover bowl with a plastic wrap and leave to rise at room temperature overnight or for up to 12 hours.
- The following morning (or after 8-12 hours), the dough will have risen, but it may still look shaggy and it's surface will be covered with bubbles.
- Line a sheet pan with parchment paper. Preheat the oven to 425�F.
- Spread a generous � cup of flour on a work surface. Dump the dough out onto the floured surface and turn it several times to coat with flour. I like to use a bench scraper for this.
- Divide the dough into 12-16 equal portions, turning each piece in the flour to coat. (The bench scraper is also great for cutting the dough). Shape each piece into a ball, pulling edges under and pinching together to make a smooth top. Invert balls and place on prepared pan, pinched side up. This will give you craggy, rustic textured rolls. If the dough is sticky as you�re shaping, just roll the piece in more of the flour. Let shaped rolls rise for 20 minutes.
- Transfer pan to the oven. Bake 15 minutes. Rotate pan. Bake 5 minutes more or until nicely golden. Transfer rolls to cooling rack to cool completely.
- If making in advance, remove from oven when pale golden brown (about 3-4 minutes less). Cool completely, then freeze on a baking sheet. Once frozen, transfer rolls to a large zip lock bag and store in the freezer. To serve, allow rolls to thaw, then heat for 8-10 minutes at 350�F.
This article and recipe adapted from this site
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