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

  1. dissolve yeast in warm water with pinch of sugar and wait for foam. stir gently with spoon
  2. put under lamp for 5 minutes and wait for burst of yeast to rise to surface
  3. when all yeast has come to surface, begin to slowly add flour
  4. cover mixture with towel and let sit for at least 15 minutes, max 3
  5. add salt to sponge and flour
  6. cover again and let sit under lamp for 30 minutes to an hour
  7. in a small bowl, mix seeds and salt
  8. 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
  9. repeat until you have 6 rolls
  10. cover pan with towel and let sit under lamp for 15 minutes
  11. preheat oven to 400 degrees
  12. if you have a spray bottle, spray the oven a few times. if not, doesn’t matter
  13. bake rolls in center of oven for about 17 minutes, consistently misting oven. flip rolls over and bake for 7 or 8 more minutes