So, I am headed out on my travels today — I know, it seems so strange to say that these days, am I right? — and I have this extra special tendency to take a long a sandwich, just in case there is no food. I also bring along apples, but that isn’t nearly as fun to write about. At any rate, I made the rolls this morning and will be makeing a couple of sandwiches shortly. There is nothing like freshly baked bread!
Ingredients
2 cups bread flour
1 cup rye flour
1 teaspoon instant or rapid-rise yeast
1 1/2 cups water, room temperature
2 tablespoons honey
2 tablespoons extra-virgin olive oil
1 1/4 teaspoons table salt
Vegetable oil spray
sesame seeds as garnish (optional)
Directions
For the dough: Whisk flour and yeast together in medium bowl. Add room-temperature water, honey 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 minutes). 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. Sprinkle with sesame seeds, if using. Bake with the cover on for 20-25 minutes. Remove lid and bake for 15-20 minutes more, until the rolls are golden brown and crusty. Let cool to room temperature. Best if served the same day.
http://cupofsugarpinchofsalt.s3.amazonaws.com/wp-content/uploads/2020/10/01133012/HoneyRyeCrustySandwichRolls.pdf
