At a glance
You're making rustic salted rolls that start with activating yeast in a simple starter, then mixing and kneading the dough before letting it rise for about an hour. After shaping the dough into your choice of knots, braids, or classic rolls and giving them a second rise, you'll brush them with egg wash, top them with coarse salt and seeds, and bake them with steam for a soft, crusty finish.
1/6
Yeast starter
Stir about a teaspoon of sugar and a tablespoon of plain flour into lukewarm milk. Mix well. Crumble in the yeast and let the starter activate. It's ready to use once big bubbles form on the surface of the yeast mixture.
For this step
0/42/6
Dough
In a bowl or stand mixer, combine all the ingredients, including the starter. Add a little extra flour or milk if needed. A bread maker or a good stand mixer is ideal for mixing the dough.
For this step
0/33/6
Let it rise
Cover the dough with plastic wrap and then with a tea towel on top. Let it rise for about an hour.
Made it? Tell us how it went.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
