300 ml (10 oz) warm water
1/8 tsp sugar
7 g (2 1/2 tsp) instant yeast
500 g (3 cups) all-purpose flour
13 g (2 tsp) salt
1 TBS diastatic barley malt powder
15 g (1 TBS) softened butter
1 tsp oil, for the bowl
Dissolve the sugar and yeast in warm water. Set aside.
In a large mixing bowl, add the flour, salt, diastatic barley malt powder and softened butter. With the dough hook attached, turn the mixer to low speed (1-2) and combine the ingredients in the bowl for 30 seconds. Slowly add in the sugar, yeast and water mixture.
Keep mixing at low speed until the dough comes together, about 5-10 minutes.
Place the dough ball onto your clean worksurface and knead by hand by folding and stretching a few times. Form into a ball by gently stretching the top and folding under.
Grease a large bowl with the 1 tsp of oil. Place the dough ball in the bowl top down, then flip so the entire ball is coated with oil. Cover with plastic wrap and place in the refrigerator for 12 hours or overnight.
Remove the dough from the bowl and gently knead the dough a couple of times to remove the air. Weigh the dough and divide the weight by 8, it should be about 100 g each. Cut into 8 equal portions. Gently flatten the dough pieces and fold the edges underneath the dough to form round or oval shaped balls.
Place the rolls onto a sheet pan lined with parchment paper or a silicone mat. Cover the rolls with a towel and let rise until they have almost doubled in size (approximately 2-3 hours).
Gently score each roll down the middle with a lame or sharp knife.
Preheat the oven to 425 F. Place a heat-proof (cast iron) pan on the bottom rack of your oven while preheating.
Place the rolls in the hot oven. Immediately add a handful of ice cubes or 1 cup of water to the cast iron pan to create steam. Quickly close the oven door.
Bake for 20 minutes or until golden-brown. You can rotate the pan half-way through the baking time to ensure even browning.
Remove the rolls from the oven and let them cool on a wire rack.
Tips:
I ordered the diastatic barley malt powder from Amazon.
If you want to freeze these rolls, Anja recommends putting the rolls in a plastic bag while they are still slightly warm. Remove the air from the bag and place in the freezer. Reheat them in a 400 F oven for about 10 minutes.
Watch Anja's video on YouTube to see how she does each step of this recipe.
Anja has so many delicious recipes. Please check out her website or follow her on YouTube at "Our Gabled Home". Let me know if you make any of her other recipes.
Makes 8 rolls
Source: Our Gabled Home - Home | Our Gabled Home
Kimberly
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