Sunday Rolls
Yeasted Predough
125g (4.4oz) |
Wheat flour „Bread“ |
80g (2.8oz) |
Water |
1/8 Teaspoon |
Dry yeast |
Main Dough
Yeasted predough |
|
190g (6.7oz) |
Wheat flour “Bread” |
190g (6.7oz) |
Wheat flour “All Purpose” |
230g (8.1oz) |
Water |
3g (0.1oz) |
Dry yeast |
7g (0.3oz) |
Salt |
10g (0.4oz) |
Butter (soft) |
Overview
Yeasted Predough |
Combine predough ingredients, incubate 16 - 20 hours at room temperature (22-24°C / 71-75°F) |
Kneading |
Slow for 5 minutes, fast for 8 minutes (detaches from the bottom completely); for hand kneading 2-3 times longer |
Bulk Fermentation |
1 hour (24°C / 75°F), after 30 minutes stretch and fold |
Shaping |
Cut 9-10 pieces (85g; 3oz) and shape oval |
Final Fermentation |
40 minutes (24°C / 75°F) |
Scoring |
Flat cut along the roll; acute angle!
 |
Baking |
20-25 minutes, 240°C (440°F) degreasing to 210°C (400°F), seam side down
|
Steam |
strong (1/4 cup), release after 8 minutes |
Preparation and Baking
Combine the predough ingredients in a medium bowl and mix them until the water and flour is mixed completely (no kneading).
Cover the bowl with cling foil or a plate and incubate for 16 – 20 hours at room temperature (22-24°C / 71-75°F).
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Yeasted predough before fermentation |
Yeasted predough after 20h fermentation. |
For the main dough, mix all ingredients of the main dough together with the predough in a
big bowl (kitchen machine bowl) and knead for 5 minutes at the lowest step and 8 minutes
at the second step of your kitchen machine. If you are kneading by hand, the time
increases around factor 2 - 3. The ready dough detaches from the bottom completely,
is soft and not sticky.
Cover the bowl with a plate or cling foil and incubate for 1 hour at 24°C (75°F). (bulk fermentation)
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Bulk fermentation start |
Bulk fermentation after 1 hour |
Following bulk fermentation, place dough on a well-floured worktop and cut 8-9 pieces of 85g (3oz).
Shape the dough pieces round first and then oval by stretch one site to the opposite site.
Place the rolls seam side up in a lightly-floured bakers couche or a kitchen towel, cover loosely with a kitchen towel so air does not
dry the skin of the dough and let it rest for 35 - 45 minutes (22-24°C / 72-75°F; final fermentation).

Preheat the oven to 240°C (440°F).
When ready to bake, turn over the rolls to a baking tray (seam side down) covered with parchment paper.
The rolls are right side up and the seams are on the bottom.
Score the rolls with a sharp blade like a bakers blade or sharp knife, slash quickly and confidently.

Spray water over the rolls and slide the baking tray in the oven and fill the oven with steam (1/4 cup water).
After 8 minutes lower the oven temperature to 210°C (410°F) and open the oven door for a few seconds to let the steam escape.
Bake for another 10 - 12 minutes until the crust is nicely brown.
For a brittle crust bake the rolls with a slightly open oven door for the last 5 minutes (clamp a wooden stick between the oven door).
Let the rolls cool uncovered on a cooling rack.