Instructions

Mixing:

• By Hand: Place all ingredients into a large mixing bowl. Use your hands to stir and knead until ingredients form a dough, about 10–12 minutes. Mixture will be loose and sticky but will thicken during proofing.
• Stand Mixer: Place all ingredients into the bowl of a stand mixer fitted with a paddle attachment. Mix on low for 2 minutes. Turn speed to medium and mix for another 5 minutes. Mixture will be loose and sticky but will thicken during proofing.

 

First proofing:
Proof cover dough in the mixing bowl. Allow to rise & hydrate* in a warm place (90F) for at least 30 to 60 minutes

Line 2 Baking sheets with parchment paper

Shaping. Lightly flour a rolling surface. Knead* dough lightly a few times.

Form dough. Divide the dough into 8 equal portions for sandwich rolls, or 16 equal portions for large buns. form into round balls.

Place dough balls into one of the following baking forms:

• Sandwich Rolls. Place dough onto prepared sheet pans with parchment paper 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 475 to 450 ° F.

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. This could take up to 90 minutes in a cold environment.

Place Rolls into Oven. Remove cloth and place tray of rolls in the middle of preheated oven. Throw four ice cubes into the bottom of the oven to produce some steam. Shut the door and reduce temperature down to 375°F. Bake rolls for 6-7 minutes.

Add Ice Cubes. After 6-7 minutes of baking, throw four more ice cubes into the bottom of oven. Bake for another 15-18 minutes, or until rolls are golden brown, internal temperature 210 to 205°

Cool. Remove rolls from oven and cool on a rack at least 10 minutes if serving for dinner, or a minimum of 45 minutes if storing for later.