Michi`s Fragrant, Crispy Overnight Rolls from Roaster

Summary

Ingredients

• 400 g spelled flour type 630, or half each spelled flour type 630 and wheat flour type 550
• 1 teaspoon baking malt
• 1 teaspoon salt
• 1 tablespoon oil
• 1 teaspoon honey
• 10 g fresh yeast
• 160 ml water, lukewarm
• 60 ml buttermilk, alternatively whole milk

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Instructions

1. Mix flour, baking malt, and salt in a bowl. Create a well in the center. Crumble fresh yeast into the well and pour honey over it.
2. Combine lukewarm water and buttermilk (or whole milk) in a separate container. Pour this mixture into the well with the yeast and honey. Using a spoon, gently mix until the yeast and honey dissolve, pulling in some surrounding flour from the sides. Let bubble for 15 minutes.
3. Add oil to the bowl. Knead the dough for 15 minutes using a food processor with dough hook on low speed, or by hand. The dough should be smooth and elastic when finished.
4. Cover the bowl and refrigerate overnight (in summer) or keep in a cool place (in winter). The dough will develop flavor as it rises.
5. The next morning, lightly flour your work surface. Gently scrape the dough from the bowl onto the surface without additional kneading. Using a spatula or knife, divide into 8 equal pieces.
6. To shape each piece: press flat with your palm to deaerate. Fold all four corners toward the center, then repeat this folding 2–3 times to build tension in the dough. Turn seam-side down and use cupped-hand rolling motions on the work surface to create a tight, round roll.
7. Place the rolls in your roaster (Dutch oven or covered baking pan) with small gaps between them. Using a very sharp knife or scalpel, cut a deep crosshatch or single slash into each roll.
8. QUICK METHOD: Place the lid on the roaster, put it in a cold oven, set to 220 °C (425 °F) with top and bottom heat, and bake for 35 minutes with the lid on. Remove the lid and check if rolls are golden brown; if not, bake uncovered for 2–5 minutes more.
9. SLOW METHOD: Place the lid on the roaster and let the rolls rise at room temperature for 45–60 minutes. Then place in a cold oven, set to 220 °C (425 °F) with top and bottom heat, and bake for 35 minutes with the lid on. Remove the lid and check if rolls are golden brown; if not, bake uncovered for 2–5 minutes more.
10. Remove from the oven and let cool slightly before serving.