Mix: 2 cups plain, unbleached (preferably organic) flour with 1 package of yeast in a mixer bowl.

In another smaller bowl place together 1 ¼ tsps salt, 2 Tbls sugar, and 4 Tbls chopped butter (NOT margarine). Bring 1 cup of filtered water to a boil and pour over the salt-sugar-butter mixture. Stir until the butter is melted. Use an instant read thermometer to see when the mixture is at 110-120 degrees. At that point, stir the liquid mix into the flour with a wooden spoon. (Mixture will be quite damp.)

Add another cup of flour, stirring vigorously. The dough will be sticky—that’s perfectly OK.

Coat a glass or stainless steel bowl with cooking spray (preferably olive oil), and then transfer the dough into the bowl, turning to coat with the oil. Cover tightly with plastic wrap and refrigerate for at least two hours (and up to twelve).

Punch down the dough and divide into 6 parts, roughly all the same size. (I use a digital kitchen scale to weigh the entire lump of dough and then separate it into same size parts.) Shape the individual pieces into rolls and place onto a baking sheet lined with parchment. Cover with a thin towel and allow to rise at room temp for 1 ½ to 2 hours. (I put this into my microwave oven in order to “use it.” I rarely use it in any other way!)

Preheat the oven to 425 degrees.

When the rolls have doubled in bulk, bake in the preheated oven for 15-18 minutes until lightly brown. Immediately remove to a wire rack, brush with butter, and allow to cool. Store in an airtight plastic bag, or freeze until needed.

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