John Myers
Ingredients for 1 servings:
- 600 g flour, type 405
- 1 tsp malt, or instant malt coffee
- 400 g milk
- 21 g yeast, fresh
- 1 tsp sugar
- 12 g salt
- 10 g margarine
- 2 tbsp mashed potato powder
- Flour , for the work surface
Instructions
Working time approx. 20 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 30 minutes; Total time approx. 10 hours 50 minutes
Fresh rolls for late risers
Dissolve the yeast and sugar in cold milk, stirring occasionally. Add to the remaining ingredients in a bowl, and form a dough. Cover and let rest at room temperature for 30 minutes. Sprinkle a little flour on a surface and, with floured hands, shape the dough into a log. Use a dough scraper to separate 9 pieces and shape them into rolls. I weigh the pieces, but this isn’t necessary. Place the roll dough on a plate or suitable tray and, covered with cling film or a plastic bag, place in the refrigerator. After 8-10 hours, place the dough pieces on a baking sheet, brush them with wet hands, and preheat the oven to 200 degrees Celsius. Immediately steam with half a coffee cup of water. Bake for approximately 30 minutes, depending on how browned the dough is.
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