Crusty Golden Rolls
Delicious little European-Style dinner rolls that are crunchy on the outside and soft on the inside.
Ingredients
Starter (Overnight)
- ½ cup (113 g) Cool Water
- 1 cup (120 g) All-Purpose Flour
- ⅛ tsp Active Dry Yeast
Dough
- 3 ½ cups (418 g) All-Purpose Flour
- 1 cup (227 g) Lukewarm water
- 1½ tsp Salt
- ¼ tsp Active Dry Yeast
- Olive oil, to grease bowl for proofing
- 1 Egg, beaten with 1 Tbs water for Egg wash
Instructions
- Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight (or for at least 8 hours).
- In the morning, combine the starter with all of the dough ingredients until dough is soft smooth. Surface of dough may still be a bit rough and a bit sticky. Grease a large bowl. Cover, and let dough rise for 90 minutes. Deflate the dough and re-shape into a ball and return to the bowl. Cover and let rise for another 90 minutes.
- Tip the dough out onto a lightly greased work surface. Divide into 12 pieces then shape into balls. Roll the dough balls under your lightly cupped fingers to tighten up the surface.
- Place the rolls on a parchment-lined baking sheet, cover, and let rise for 1 hour or until they are puffy. Next, cover the rolls and refrigerate them for 2 hours.
- Towards the end of chill time, preheat the oven to 425°F (218°C). Prepare the egg wash by lightly beating the egg with water until combined and set aside.
- Remove the rolls from the refrigerator and brush with the prepared egg wash. Using a very sharp knife or baker's lame, cut a 1/4" (0.6 cm) deep cut across the top of each roll.
- Bake the rolls for 25 minutes, or until they are golden brown. Remove from the oven and cool on a rack.
Notes
fabfoodflavors.com/crusty-golden-rolls