Charlotte Hamrick, at Zouxzoux: Poetry, Prose, Photography, has added a series on writers who bake. And since this recipe’s mine, I’m just vain enough to reblog it.
The site’s well worth exploring.
Pretty Damn Good White Rolls
The rule of internet recipes is that you blither for 500 words before you get to the recipe. Also that you claim it makes the greatest whatever ever. This one doesn’t–someone somewhere has a better recipe using a trick I don’t know–but it will give you rolls with a damn good texture. The trick is to let the yeast get to work before you mix in the salt and to give it plenty of time.
Start the rolls several hours–or better yet the night before–you plan to make the dough.
500 grams bread flour *
2 tsp dry yeast
200 ml water or sourdough starter
1½ tsp salt
Up to 500 ml water
* In American, 500 grams of flour is 3 cups plus 2 Tbsp, or so Lord Google tells me. I bake bilingually, but do not, under any circumstances, trust me…
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