rachel rolls
- 1 packet (2 1/4 tsp) yeast
- 1.5 cup warm water
- 3 cups flour (white + whole wheat)
- 1/2 teaspoon salt
- various seeds
directions
- dissolve yeast in warm water with pinch of sugar and wait for foam. stir gently with spoon
- put under lamp for 5 minutes and wait for burst of yeast to rise to surface
- when all yeast has come to surface, begin to slowly add flour
- cover mixture with towel and let sit for at least 15 minutes, max 3
- add salt to sponge and flour
- cover again and let sit under lamp for 30 minutes to an hour
- in a small bowl, mix seeds and salt
- with flour on your hands and cutting board, pull a handful of dough. knead lightly in seed-salt mixture. place on pan with parchment paper
- repeat until you have 6 rolls
- cover pan with towel and let sit under lamp for 15 minutes
- preheat oven to 400 degrees
- if you have a spray bottle, spray the oven a few times. if not, doesn’t matter
- bake rolls in center of oven for about 17 minutes, consistently misting oven. flip rolls over and bake for 7 or 8 more minutes