Crispy little rolls

Ingredients for 1 servings:

• 5 g fresh yeast
• 250 g wheat flour type 550 or 405
• 280 ml water, cold
• 750 g flour, the same as for pre-dough
• 10 g fresh yeast, fresh
• 20 g salt
• 1 tbsp flour for dusting
• 280 ml water

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 3 hours 45 minutes

approx. 40 pieces

To make the starter, which is best prepared the day before, crumble the yeast into a bowl. Add water and dissolve the yeast. Add the flour and stir until smooth. Cover with cling film and let it rise at room temperature (20°C) for at least 8 hours, but ideally 24 hours. To make the dough, put the flour in a food processor, add the crumbled yeast, the starter, and the water, and knead with a dough hook for 10-12 minutes until you have a smooth, firm dough. Add salt and knead for another 2 minutes, until the dough is silky and elastic and pulls away from the bottom of the bowl. Place the dough on the work surface and shape it into a large ball. Dust with a little flour, cover with a damp kitchen towel, and let it rise at room temperature for another 2 hours. To make the rolls, quarter the dough, roll each into four thinner logs with a diameter of 4 cm, and use a dough scraper to separate small pieces of approximately 35-40 g. Quickly shape each roll, without overworking the dough, into long, tapered rolls. Place them on baking sheets lined with baking paper, leaving some space between them, cover with damp kitchen towels, and let rise for another hour at room temperature, away from drafts, until they have doubled in size. Preheat oven to 250°C (top/bottom heat). Just before baking, dust the surface of the rolls with a little flour and lightly score them lengthwise, preferably with a sharp knife (I’ve had the best experience with a bread knife). Place a shallow, ovenproof dish filled with hot water on the floor of the preheated oven, slide a baking sheet into each roll, and bake for 20-25 minutes until golden brown and crispy. Let cool on a wire rack and serve while still lukewarm. The rolls freeze very well. Then reduce the baking time to 15 minutes and bake the frozen rolls in a preheated oven at 250°C for 8-10 minutes until golden brown. When preparing these rolls, I followed the inventor’s recipe pretty closely; they are unbeatable: super delicious and crispy.