Yields 6 plain rolls or 8-9 olive-rosemary rolls.
- 260g all-purpose flour
- 130g French-style flour optional; use all AP flour if desired
- heavy ¼ teaspoon yeast
- 1¼ teaspoons table salt
- 207g water
- 90g beer
- 1 tablespoon white vinegar
- 3 teaspoons vital wheat gluten optional
Variation: Olive-Rosemary Rolls
- ¾ cup Kalamata olives chopped
- 2 teaspoons chopped dried rosemary
- 1 tablespoon olive oil
- Whisk together dry ingredients. Add wet ingredients and mix until the dough becomes a shaggy ball.
- Cover and let dough sit at room temperature for 12-18 hours (or refrigerate, and then take out to room temperature 12-18 hours before baking).
- Divide dough and form rolls. This dough is very sticky, and a small amount of flour may be needed when shaping. Shape quickly, and as soon as you start to feel some surface tension forming, drop the roll into the bun pan. I use the King Arthur Baking bun pan; a lightly greased baking sheet could also work, but I haven’t tried it.
- Let rise in a warm place for 1 hour, 20 minutes. Turn oven on to 450°F while the buns finish rising.
- Bake at 450°F for 14-15 minutes or until golden brown and moderately crusty.
4/5/2022: I made a third-batch of this recipe for plain rolls, and another third-batch for olive rolls, adding the rosemary, olives, and olive oil for the olive rolls. This resulted in two 117-gram plain rolls, and three 97g olive rolls. Because I wasn’t able to mix up the dough at the usual time the evening before baking, instead I mixed the dough the morning before baking (around noon). Refrigerated immediately, and then removed from fridge around 5:30pm. Let rise on the counter overnight before shaping and second rise. Baked 14-15 minutes on rack 2 at 450°F.
5/1/22: I made a batch of this dough (quantities below) and formed into 4 long rolls that I baked on the baguette pan, lined with parchment, at 450°F for 14 minutes. They came out very moist and flavorful, but are hard to shape into long rolls.
- 235g all-purpose flour
- 116g French-style flour
- rounded ¼ teaspoon instant yeast
- 1¼ teaspoon table salt
- 186g water
- 81g beer
- 2¾ teaspoon white vinegar
- 2½ teaspoon vital wheat gluten