Ingredients
Equipment
Method
- Activate the Yeast: In a small bowl, combine warm water, honey, and yeast.
- Mix the Dough: Add flour, and salt. Mix well until you have no more lumps.
- Refrigerate Dough: With damp hands, run along the sides of your bowl and then cover the bowl airtight. You can use plastic wrap or a lid. Place the dough in the refrigerator overnight and let it rest there for 8-12 hours.
- Shape the Rolls: In the morning, pull the dough out of the fridge. With wet hands, gently pull small pieces of dough and place them onto your baking tray. It’s crucial to line your baguette baking tray with parchment paper; without it, the rolls will stick, making them difficult to remove after baking (I learned the hard way). There’s no need for baking spray with this method. This recipe should yield about six rolls. Gently brush your rolls with water and sprinkle with poppy seeds, sesame seeds, or any seeds you prefer.
- Second Rise: Let the shaped rolls rest uncovered on the countertop for 20 minutes. During this time, preheat your oven to 480 F. If you have a steam oven option, you should use it. If not, place an oven-safe container filled with water in the oven to create steam.
- Bake: Bake the rolls in the preheated oven for 12-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Each oven is different so keep an eye on it.
- Cool: Remove the rolls from the oven and let them cool on a wire rack.
Nutrition
Video
Notes
Baking Bread with a Scale- For best results make sure to use a scale.
Yeast- you can use dry or fresh yeast. 7g of dry yeast=21g of fresh yeast. If using fresh yeast, make sure to use a big enough bowl, since your dough will rise significantly over night in your refrigerator.
Flour- you can use all purpose flour, white spelt flour, or even a mixture.