HEARTY RUSTIC ROLLS

Ingredients

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SPONGE

• 1/2 Cup Warm Water
  • 110 Degrees
• 1/2 Cup Bread Flour
• 1/2 Teaspoon Instant Yeast

DOUGH

• 5 to 5 1/2 Cups Bread Flour
• 1 Teaspoon Instant Yeast
• 1 3/4 Cups Warm Water
  • 110 Degrees
• 2 Teaspoons Salt

Directions

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These rolls require a sponge. It’s more flavorful if made the day before, but a same-day version works too.

SPONGE

1. Stir all ingredients in a medium sized bowl until combined. Cover with plastic wrap and let sit at room temperature until the sponge has risen and fallen. Will take at least 6 hours, but can sit for up to 24 hours.

DOUGH

1. Combine 5 cups of the flour and the yeast in a mixer fitted with the dough hook.
   
   
2. With mixer on low, add the water and mix until dough comes together, approximately 2 minutes.
   
   
3. Cover the bowl with plastic wrap and let sit at room temperature for 20 minutes.
   
   
4. Remove the wrap, add the sponge and salt and mix dough on medium-low speed until smooth and elastic, approximately 8 minutes. 
   1. As needed, add 2 tablespoons of flour at a time until the dough clears the sides of the bowl but sticks to the bottom
      
      
5. Turn dough out onto a lightly floured counter and knead by hand to form a smooth, round ball.
   
   
6. Place the dough in a large, lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size. Approximately 1 to 1 1/2 hours.

Cover 2 large baking sheets with parchment paper.

ROUNDING THE DOUGH

1. Turn the dough out and stretch it into an even 18-inch log. Cut into 18 equal pieces and keep covered with a greased piece of plastic wrap as you work.
   
   
2. Working one piece at a time, round the dough into smooth taut rolls and arrange onto baking sheets, spaced 2 inches apart.
   
   
3. Dimple the top of the dough with your fingertips.
   
   
4. Fold each end in towards the center.
   
   
5. Gently press the folded dough into a thick square shape.
   
   
6. Stretch the dough around your thumbs to pull the dough into a roundish shape.
   
   
7. Drag the dough in a small circular motion using a cupped hand until dough is firm and round.
   
   
8. Mist the rolls with vegetable spray, cover loosely with plastic wrap and let rise in a warm place until nearly doubled. Approximately 50 to 75 minutes.

BAKE

1. Heat oven to 425 degrees with the oven rack in the lower-middle position.
   
   
2. Score the top of the rolls and bake for 20 minutes.
   
   
3. Let the rolls cool for 30 minutes before serving.

Notes:
For the same day variation: Omit the sponge ingredients. When assembling the dough, increase the amount of flour to 5 1/2 Cups, water to 2 1/4 Cups and yeast to 2 1/4 Teaspoons.