The rolls are made using my master recipe dough again, but this time direct from the banneton, maybe my simplest method for making rolls yet!
Following the overnight prove, bring the dough gently together and place it into a well rice floured banneton, cover, and place it in the fridge as per the recipe process.
You can then use this whenever you are ready to make the rolls; I have used dough that’s been in the fridge for 3 hours and up to 31 hours and everything in between to make these rolls. The point being that you can have the dough ready to use whenever you need it.
It gives you full control over the timing – you don’t need to held hostage by the dough!
When you’re ready, sprinkle some water onto your counter surface.
Turn the dome of dough gently out onto the counter.
Using a dough cutter, cut into 8 or 12 wedges.
*At this point you can gently place the pieces of dough into chopped nuts, seeds, oats (as baked below), whatever you like. You can try and keep the wedge shape or wind them into other shapes, or just splodge them on the tray (see the photos below of a chopped pecan studded roll made by placing the cut wedge into the chopped nuts then wound into a swirl).
Place the wedges onto a prepared tray.
You can now bake these from cold start, or in a preheated oven.
They don’t need to be covered and no steam is required.
Cold start: Place the tray into the cold oven, turn it up to 220C fan, 240 non fan, 450F, and bake for 20-25 mins until browned and risen
Hot start: Preheat the oven to 220C fan, 240 non fan, 450F, and bake for 20-22 mins until browned and risen
To see this in action, check out the video on my YouTube channel showing exactly how I make them: https://youtu.be/YCVqTOJwzSY