Easy Crusty Bread Rolls

Total Time: 6 hrs 30 mins Preparation Time: 6 hrs Cook Time: 30 mins

Ingredients

• 300 g bread flour (approx. 2.33 cups, see footnotes)
• 100 g whole wheat flour (approx. 0.75 cup)
• 5 g yeast, active dry (1 tsp.)
• 10 g sugar (2 tsp.)
• 670 g water (670 ml, approx. 2.8 cups)
• 1000 g bread flour (approx. 8 cups)
• 5 g yeast, active dry (1 tsp.)
• 15 g salt, kosher (1 t)
• 300 g buttermilk, cultered whole (300 ml, approx. 1.25 cups)

Recipe

• 1 weigh out ingredients for starter in your mixing bowl and whisk together. they should be the consistency of pancake batter.
• 2 measure out the remaining bread flour and place on top of starter.
• 3 make two little wells in the dry bread flour, add the salt in one and the yeast in the other.
• 4 place mixing bowl on its stand, cover (loosely with plastic wrap or a lid), and let ferment for 1-2 hours. the yeast will become active during this time.
• 5 measure out buttermilk and let stand until ready to use.
• 6 after the preliminary ferment, add buttermilk to bowl and mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.
• 7 turn the dough out onto a greased countertop (olive oil or pam spray works well).
• 8 knead into a ball (1 minute) and place into a dough riser lightly coated with oil. spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.
• 9 preheat oven with two pizza stones (one per shelf) to 450°f be sure that the stones and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it.
• 10 turn bread dough out onto a lightly floured countertop and divide into four pieces. you can make four large loaves at this point or can continue on and divide each dough ball into 8 pieces.
• 11 form the rolls and place them on 2 sheets of parchment paper that are roughly the same size as your pizza stones (16 rolls/sheet).
• 12 cover** and let rise for 45 minutes.
• 13 after rising, sprinkle the rolls with flour and slash the tops. ***.
• 14 place the rolls in the oven using a pizza peel.**** at the same time, put a cup of ice into the cookie sheet to humidify your oven.
• 15 bake at 425f for 30-35 minutes. if your oven has a convection bake setting, switch to convection for the last 10 minute of baking.
• 16 cool on wire racks and enjoy!
• 17 *if you are not ready to form the rolls/loaves after the first rise, you can punch the dough down and let it rise again until doubled in size. **i use a plastic storage container that is designed to store things under my bed. it is the perfect size and keeps my dough safe from cats, dogs and other critters. ***a sharp serrated knife works well. ****an inverted cookie tray works in a pinch.