Bread Rolls

Ingredients

1-1/2C           Warm water

2C                 AP flour

2C                 Bread flour

1/2T              Instant yeast

2t                   Kosher salt

1-1/2t            Diastatic malt powder

Process

In a large bowl whisk the water and yeast together

Add the flour, diastatic malt powder, and salt

Mix the ingredients in a stand mixer with a dough hook until the dough is shiny and smooth

Place the dough in a large, lightly greased bowl and cover with plastic wrap

Let it sit, covered, at room temperature for 2 hours

After the 2 hours transfer the dough to the refrigerator and let it sit for at least 12 hours or overnight

Turn the dough out onto a lightly floured surface

Divide into 4 even pieces (about 7.95oz each)

Shape into 8” x 5” ovals

Lengthwise fold one side into the middle of the oval and the other side into the middle overlapping a little bit

Pinch the ends and the middle seam with your fingers to seal

Place the dinner rolls into the dinner roll baker

Put the lid on and allow to proof for 1-1/2 or 2 hours until they almost double in size

Preheat the oven to 450F, and use the middle rack

Just before putting the dinner rolls into the oven take a knife and make 2 diagonal slashes across each baguette

Put the lid back on and bake for 30 minutes

Remove the lid and bake for another 5 minutes

Take the dinner rolls out of the baker and cool completely on a wire rack