Categories: Bread
Ingredients
- For the Dough:
- 6 1/2 cups unbleahed bread flour
- 2 T. instant or bread machine yeast
- 1 1/2 T. fine kosher salt
- 2 3/4 cups hot water
- 1 cup honey
- 1/4 cup vegetable oil
- 2 eggs, beaten
- For the Egg Wash:
- 1 egg, beaten
- 1T. water
- For Artisan Baking:
- 2 cups boiling water
Directions
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In a large mixing bowl, stir bread flour, yeast and salt together with a Danish dough whisk. Set aside.
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In a 4-cup glass measure, combine water, honey, vegetable oil and eggs. Pour into flour mixture and stir together, using about 40 strookes of the Danish dough whisk. Dough should form a lumpy, sticky mass.
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Cover bowl with plastic wrap and allow dough to rise at room tmeperature in a draft-free place for 2 hours, or nearly doubled in size. Dough should have s sponge-like appearance.
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Punch down and divide dough in half. Transfer half of dough onto a lightly floured surface and form into a 16-in. cylinder. Using a dough scraper, divide dough into 16, 1-inch pieces and form each into a 2-inch round ball, pinching seams together on bottom.
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Place unbaked rolls about 1-inch apart parchment-lined baking sheets. Cover with a clean tea towel and allow dough to rest and rise at room temperature for another 40 minutes.
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Repeat process with remaining dough.
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About 30 minutes before baking, place broiler pan on the lower shelf and a baking stone on the middle shelf of the oven. Preheat oven to 350 degrees.
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Combine egg and water to make the egg wash and lightly brush the top of each unbaked roll with the mixture.
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Using an oven mitt, carefully pull the middle rack of the oven out several inches. Place the baking sheet with the unbaked rolls on the top of the preheated stone. Push the middle rack back into place.
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Pull the lower rack out, and pour 2 cups of hot water into the broiler pan. Push the lower rack back into place. Close oven door immediately so steam will not escape.
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Bake bread for 20-22 minutes, or until rolls are domed and lightl browned. An instant-read thermometer inserted in the center of the rolls should read at least 190 degrees.
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Remove rolls from baking sheet and transfer to a wire rack to cool. Repeat baking process with remaining unbaked rolls.
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156 calories per roll