These rolls have become a staple of every holiday meal, except Passover (for obvious reasons). They are nicely crusty without being hard and are just as good with Thanksgiving leftovers for lunch on Friday as they are with a bit of butter with dinner.
Salt Rolls
Servings: 32
Equipment
- 6 qt Cambro
- Kitchen scale
- Baking stone
- Pizza/bread peel or baking sheet
Ingredients
- 3½ cups warm water
- 7 cups flour
- 1½ tbsp instant yeast
- 1½ tbsp kosher salt
- 1 eggwhite beaten with 1 tbsp water
- flaky sea salt (Fleur de Sel or similar)
Instructions
Make the dough
- Whisk together flour, salt and yeast in large container (6qt round Cambro is perfect).
- Add warm water and mix thoroughly, using spatula to start; at the end, your hands are the best tool.
- Cover (not airtight) and let rise on counter until doubled in size, approx 2 hrs.
Lots of time instructions
- Put container in fridge over night or up to 14 days.
Not a lot of time instructions
- After dough has approximately doubled in size, it is ready to work with. It does not have to be refrigerated before using.
Either way, continue here
- Using a scale and having a well floured surface to work on, weigh dough out into 2 oz portions (you don't have to shape them in this step, just get them weighed out).
- With well floured hands, take each portion and roll edges under to form an oval-ish shape with a smooth top (gluten cloak). Place seam side down on well floured surface. Allow to rest 40 minutes after shaping.
- While dough is resting, preheat oven to 450° with baking stone on middle rack. Place a broiler pan, metal cake pan or pie plate ½ full of warm water on lowest shelf.
- Place dough balls well spaced on a sheet of parchment on the baking peel or bottom side of a baking sheet. Brush tops with eggwhite and sprinkle with flaky sea salt. Slash top of roll with a serrated knife, to approximately ⅓ to ½ of the way through the roll.
- Transfer parchment paper with rolls to baking stone. Bake 20-25 minutes until well browned and hollow sounding when tapped on bottom. Cool on a wire rack.