Proof the dough. Choose one:

• Overnight Refrigerator (recommended): Place dough into refrigerator and cold proof overnight 8 -18 hours.
• Quick Countertop: Proof dough for 45 to 60 mins in a warm place until it is doubled in size.

 

Shape the dough. Use another Tbsp or 2 of flour, sprinkle a rolling surface & place the dough onto the surface, rolling gently to lightly coat the surface of the dough and flatten out excess gas. On a floured surface, divide the dough into 12 equal portions for dinner rolls, 8 equal portions for sandwich rolls, or 6 equal portions for large buns. form into round balls.

 

Place dough balls into one of the following baking forms:

• Dinner Rolls. Place dough greased two 8-inch cake pan or 9 by 13 aluminum baking dish.
• Sandwich Rolls. Place dough onto greased cookie sheet or jelly roll plan, flattening balls slightly to form 3-4-inch-wide circles.
• Large Buns. Place dough onto prepared parchment, leaving at least 2 inches between rolls. Slash each bun lightly with a sharp chef's knife, razor blade, or bread lame.
• Kaiser rolls. Brush lightly with egg wash and sprinkle with sesame seed. Optional: use kaiser roll stamp

 

Preheat oven to 425 degrees

Proof Rolls. Wet a cloth with hot water and wring out well. Place the warm cloth on top of the rolls and proof in a warm place for 45 to 50 minutes or until they double in size.

 

Spray heavily with a spray bottle. This helps the crust to not dry out will give "oven spring" to the rolls 

 

Bake the rolls in the middle of the oven. Immediately spray water from a spray bottle into the oven and repeat 2 or 3 times during the first 10 minutes to aid in creating the crust and texture. This is very important to get the best oven spring and help with texture of the finished rolls . After the first 10 to 15 to 20 minutes, reduce the temperature to 375F and continue baking 10to 20 minutes. In a internal rolls temperature reads about 210°F.