Ingredients
- 15 gram Yeast Or 1 tsp dry yeast
- 700 gram Water Cold water
- 6 gram Coarse salt
- 850 gram Wheat Flour
- 100 gram Wheat Flour For shaping the rolls
Instructions
Day 1:
- Dissolve yeast and coarse salt in the cold water in a large bowl.
- Stir in the all-purpose flour a little at a time until the dough is sticky but firm.
- Cover the bowl with a shower cap or plastic wrap and place the dough in the fridge overnight.
Day 2 (next morning):
- Preheat the oven to 240 degrees Celsius (464 degrees Fahrenheit) (fan). While the oven is heating, carefully shape the rolls.
- Turn the dough out onto a floured surface and divide it into 20 pieces.
- Carefully roll the dough into rolls without knocking the air out of the dough.
- Place the rolls on baking sheets lined with parchment paper, 10 on each sheet. There should be space between the rolls.
- Make a small incision on the top of each roll before placing them in the oven.
- Bake the rolls for 5 minutes at 240 degrees Celsius (464 degrees Fahrenheit) (fan), then reduce the oven temperature to 210 degrees Celsius (410 degrees Fahrenheit) (fan).
- Bake for an additional 15-25 minutes, depending on how your oven heats.
- Let them cool on a wire rack before eating.
Notes
If you don’t like sticky fingers, use a spoon to place the dough on the baking sheets. The rolls will have a more rustic look, but the taste is still delightful.