Makes approx. 10, 3 oz. rolls. This is my own recipe for delicious rolls. The end result has a crunchy crust and a soft, airy inner texture. The whole wheat flour adds wonderful flavor and richness but is easily substituted with an equal amount of bread flour. Starter: 5 oz. unbleached bread flour 3.5 oz. unbleached all-purpose flour 1.5 oz. white whole wheat flour 3/4 tsp. salt 1/2 tsp. instant yeast 6.5-7.0 oz. water Starter: Mix the flour and water together and knead until it becomes a dough. Let dough sit, in a bowl, covered with plastic wrap for 30 minutes (autolyse). Next, add the instant yeast to the dough and knead for 2 minutes to incorporate the yeast into the dough. Now add the salt to the dough and knead for another 8 minutes by hand or (6 minutes by stand mixer). Lightly oil a large bowl with olive oil and let dough proof in the bowl for 1 hour at room temperature. After 1 hour, degas the dough, knead lightly, and replace in bowl. Keep dough covered with plastic wrap in the bowl in the refrigerator overnight or up to 3 days. Dough: all of the "starter" 5 oz. unbleached bread flour 3.5 oz. unbleached all-purpose flour 1.5 oz. white whole wheat flour 3/4 tsp. salt 1/2 tsp. instant yeast 6.5-7.0 oz. water 1 tsp. diastatic malt powder (optional) Dough: Remove "starter" from the refrigerator 1 hour before mixing with dough. For the dough, mix the flour, malt powder and water together and let sit, covered for 30 minutes, just as you did for the starter. Then add the yeast and salt also in the same manner you did with the starter. Then add the starter to the dough and knead for another 10 minutes by hand or (8 minutes by stand mixer). Again, lightly oil a bowl (slight amount of olive oil is preferred), place dough mixture in bowl and let rise, covered in plastic wrap, in the bowl for 2 hours. After 2 hours, degas the dough and shape into rolls. Shape into rolls by weighing out 3 oz. pieces of dough, then creating surface tension in the skin of the roll. This can be done by rolling the pieces of dough into a ball and then gathering the east-west sides of the dough and pulling them to meet the middle, then gathering the north-south sides of the dough and pulling them to meet the middle and repeat the process several times to create a smooth, pulled top of the roll surface. Let these rolls rise at room temperature for 45 minutes. Load the oven with a pizza stone/unglazed tiles on an upper rack of the oven and a cast iron skillet on a bottom rack of the oven. Preheat the oven to 425 degrees F. After the 45-minute dough rise, slit the top of the rolls in an X pattern using a razor blade, throw about 1 cup of ice into the cast iron skillet in the oven, then transfer the risen rolls to the pizza stone/tiles in the oven. After 5 minutes, turn the oven down to 400 degrees F and let the rolls bake for another 20 minutes (25 minutes total). Remove rolls from oven and place on cooling rack for at least 20 minutes before eating. Enjoy.
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