Mina: Created page with "===Ingredients:===
2 1/2 cups bread flour (or all-purpose flour) 1/4 teaspoon instant or dry active y..."

2018-10-21T02:14:15Z

Created page with "===Ingredients:=== <div style="column-count:3;-moz-column-count:3;-webkit-column-count:3"> *2 1/2 cups bread flour (or all-purpose flour) *1/4 teaspoon instant or dry active y..."

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===Ingredients:===
<div style="column-count:3;-moz-column-count:3;-webkit-column-count:3">
*2 1/2 cups bread flour (or all-purpose flour)
*1/4 teaspoon instant or dry active yeast
*1 teaspoon salt
*1 1/4 cups hot tap water (up to 54° C)
</div>
===Instructions:===
#In large bowl combine dry ingredients. Stir in water. Mixture will be thick and sticky.
#Cover with plastic wrap & let stand on counter top for 3 hours.
#After 3 hours (mixture will be puffy and bubbly on top) place dough on a well-floured surface.
#Using a scraper fold over about 12 times, adding enough flour so it doesn’t stick (about 2 Tbsp).
#Using a scraper cut dough into 8 pieces.
#With floured hands, shape each into a ball by folding and tucking, like making a drawstring bag.
#Place on parchment paper-lined baking sheet & cover with a dish towel.
#Let stand at room temperature for 35 minutes. They will puff up but will not double in size.
#As soon as rolls are covered, start preheating oven to 232° C.
#Oven must be 450° so use an oven thermometer if possible.
#Bake for 25-30 minutes until golden brown.
*To re-crisp the next day, preheat the oven to 162° C and place the rolls directly on the oven rack for 10-12 minutes.

No Knead Crusty Rolls - Revision history

Mina: Created page with "===Ingredients:=== *2 1/2 cups bread flour (or all-purpose flour) *1/4 teaspoon instant or dry active y..."

Mina: Created page with "===Ingredients:===
2 1/2 cups bread flour (or all-purpose flour) 1/4 teaspoon instant or dry active y..."