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Parve
Medium
10 Hours, 30 Minutes
Diets 
These rolls are simple yet delicious! They are great for just about anything, mini sandwiches, breakfast, lunch etc. You’ll love its crispy crust and heavenly taste.
200 grams bubbly (active) starter
480 grams warm water
160 grams Kedem White Grape Juice or apple juice, warmed
48 grams organic sugar
Mix the flour and salt in the Bosch machine (with dough hook). Then whisk together the starter, water, juice, and sugar, add it to the flour and salt. Mix to create the dough. Cover and let it rest for 30 minutes.
After resting, mix the dough again in the mixer. Now, remove the dough from the mixer and place it in a lightly oiled bowl. Cover the bowl with a plastic food cover followed by a dish towel.
Let it rise until double in size (approximately eight hours) at room temperature.
Once fully risen, place the dough covered with plastic in the fridge to chill overnight.
The following morning, line a sheet pan with Gefen Parchment Paper and dust it with cornmeal. Remove the dough onto a lightly floured surface. Divide the dough in two.
Gently roll each of the doughs in a rectangular shape and, with a floured knife, cut each dough into 12 pieces (80 grams each).
Form each piece of dough into a round shape by pinching all corners to the center. Roll them with your hands to form nice balls.
Place onto a sheet pan three pieces horizontally and four vertically.
Cover it with plastic and let it rise for approximately one hour or until noticeably puffy.
Preheat oven to 400 degrees Fahrenheit.
Optionally, dust the rolls with cornmeal. With the tip of a (scoring) knife score the top of each roll straight down the center.
Bake for 30 minutes or until the color is golden. Let the rolls cool directly on the sheet pan.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
Recipe Development by Miriam Spitzer.
Food Styling by F. Smilowitz.
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