White rolls based on an overnight rise. Compared to a previous batch, this one is left overnight for the first rise.
The dough has a little more salt, not much yeast and is made rather stiff.
- 800 g white bread flour
- 1 1/2 teaspoon salt
- 5 to 10 g fresh yeast
- 100 ml cream (35% fat)
- 400 g water
1. (23:15 PM)
Mix flour and salt in a large bowl.
Crumble the yeast with some of the flour. Add the cream. Add most of the water. Start mixing the flour and liquid. Add additional water if the dough is too dry.
Turn out on work surface and knead for 5 minutes, until a smooth ball.
The dough is firm and not sticky.
Leave to rise overnight in the fridge (in a bowl covered with cling film).
2. (07:00 AM) The dough has risen but not really doubled in size.
Formed into a a set of small balls (about 40 g each).
Warm the oven at 50 C for about 5 minutes (while forming the rolls). Put the baking tin with the rolls in the oven (not heating any more). Left to rise for 1 hour and 15 minutes. Programmed the oven to start baking at 08:20 for 25 minutes at 200 C.
3. Leave to cool on a wire rack.