By Marcy Goldman
Posted at http://mynew30.blogspot.com
2 Hour Sponge
1 cup warm water (100 to 110 degrees)
2 ½ teaspoons rapid-rise yeast
2 Hour Sponge
1 cup warm water (100 to 110 degrees)
2 ½ teaspoons rapid-rise yeast
Pinch of sugar
1 ½ cups bread flour*
Dough
1 cup warm water (100 to 110 degrees)
1 tablespoon honey
3 tablespoon olive oil
2 ½ teaspoons salt
4 cups of bread flour*
To the sponge, add the water, honey, olive oil, salt and flour; stir to combine. Using dough hook, knead on low speed for 8 to 10 minutes until you have a good, elastic dough. Remove dough hook, spray top of dough with non-stick spray and cover entire mixer with a large, clear plastic bag and allow to rise 45 to 90 minutes or until about doubled.
Cover a baking pan with quick spritz of non stick spray and place a sheet of parchment paper in the pan. Turn dough out onto a lightly floured surface, and pull off 12 equal pieces of dough. Shape into oval rolls and place on parchment paper about an inch or so apart. Spray a sheet of plastic wrap with cooking spray and place on top of rolls to keep them from drying out and set in a draft free spot to allow to rise about 20 to 30 minutes until they puff up.
Preheat oven in the meantime to 400 degrees. If a crusty bottom is desired, place a baking stone in the lowest part of the oven when you preheat. You may also score rolls across the top or snip with scissors for a decorative affect if desired.
Before placing the rolls in the oven, spritz them very lightly with water, place in oven and spritz inside of oven also to create a more crispy crust. For softer and shiny rolls, brush tops with melted butter or oil before baking.
Bake for approximately 25 to 30 minutes until rolls are brown.
1 ½ cups bread flour*
*Do use bread flour. I accidentally grabbed the wrong canister once and use regular all purpose and while the rolls were good, they were more dense and not as light and fluffy. It does make a difference!Proof the yeast by combining with the warm water and a pinch of sugar. Let sit for 5 minutes. Put the bread flour in your mixer bowl and stir in the water and yeast mixture. Cover the entire mixer bowl with a thick towel and let sponge bubble up for 2 hours. Okay to stir down if it begins to bubble up out of the bowl.
Dough
1 cup warm water (100 to 110 degrees)
1 tablespoon honey
3 tablespoon olive oil
2 ½ teaspoons salt
4 cups of bread flour*
To the sponge, add the water, honey, olive oil, salt and flour; stir to combine. Using dough hook, knead on low speed for 8 to 10 minutes until you have a good, elastic dough. Remove dough hook, spray top of dough with non-stick spray and cover entire mixer with a large, clear plastic bag and allow to rise 45 to 90 minutes or until about doubled.
Cover a baking pan with quick spritz of non stick spray and place a sheet of parchment paper in the pan. Turn dough out onto a lightly floured surface, and pull off 12 equal pieces of dough. Shape into oval rolls and place on parchment paper about an inch or so apart. Spray a sheet of plastic wrap with cooking spray and place on top of rolls to keep them from drying out and set in a draft free spot to allow to rise about 20 to 30 minutes until they puff up.
Preheat oven in the meantime to 400 degrees. If a crusty bottom is desired, place a baking stone in the lowest part of the oven when you preheat. You may also score rolls across the top or snip with scissors for a decorative affect if desired.
Before placing the rolls in the oven, spritz them very lightly with water, place in oven and spritz inside of oven also to create a more crispy crust. For softer and shiny rolls, brush tops with melted butter or oil before baking.
Bake for approximately 25 to 30 minutes until rolls are brown.
