Sometimes the things that should be so easy end up being so very very hard, comparatively. Like making crusty baguette-style dinner rolls (or sandwich rolls, or whatnot). I’ve experimented with various versions and finally — FINALLY — These might just be perfect. It’s another one of those very-little-knead (“no knead”) bake in cast-iron recipes. It takes a while — there is an overnight rise in the fridge involved — but these are really out of this world good. Definitely recommended. I am going to try whole wheat / multigrain versions of these as well, so stay tuned.
Ingredients
3 cups (14 2/3 ounces) bread flour
1 teaspoon instant or rapid-rise yeast
11/2 cups (12 ounces) water, room temperature
2 tablespoons extra-virgin olive oil
1 1/4 teaspoons table salt
Vegetable oil spray
Directions
For the dough: Whisk flour and yeast together in medium bowl. Add room-temperature water and oil and stir with wooden spoon until shaggy mass forms and no dry flour remains. Cover bowl with plastic wrap and let sit for 10 minutes.
Sprinkle salt over dough, drizzle on the olive oil, and mix until fully incorporated. Cover bowl with plastic and let dough rest for 20 minutes. Using your wet hands, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 4 more times (total of 6 turns, each after 20-30 minuets). Cover bowl with plastic and let dough rest for 20 minutes. Repeat folding technique, turning bowl each time, until dough tightens slightly, 3 to 6 turns total. Cover bowl with plastic and refrigerate for at least 12 hours or up to 24 hours.
Heat oven and as large of a cast iron pot that you have (you might have to do this in two batches; I can fit 9 rolls in my 12×12 inch square braiser, but if you are using a 6 quart dutch oven, you might have to do 2 sets of 4 rolls) to 450F.
In the meantime, take dough from the refrigerator, divide to 8 or 9 portions and create taunt balls, with the seam facing bottom. Let rise on piece of floured parchment paper, covered with a piece of plastic wrapped sprayed with vegetable oil spray.
Once oven and pot have come up to temperature, carefully transfer the rolls to the pot on the piece of parchment. This can be a bit of a juggling act. Slash each roll across the top with a sharp knife or lame.
Bake with the cover on for 20-25 minutes. Remove lid and bake for 15 minutes more, until the rolls are golden brown and crusty. Let cool to room temperature. Best if served the same day.
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