Salt Rolls

Ingredients

Bread

• 90g Bread flour
• 60g Strong bread flour (high gluten)
• 2.2g Instant yeast
• 2.5g Salt
• 6g Sugar
• 6g Unsalted butter
• 95g Water

Filling and finishing

• 40g Unsalted butter (8g per roll)
• Oil
• Coarse Salt

Directions

1. Mix flour, yeast, salt, sugar, butter, and water.
2. Aggressively knead by pushing and stretching for 3 minutes.
3. Knead by folding for 2 minutes.
4. Form into a tight ball.
5. Cover and let rise for 1 hour.
6. Divide into 5 equal pieces.
7. Round each piece into a tight ball.
8. Cover and let rise for 20 minutes.
9. Flatten and roll each piece into a tube roughly 7" (18cm) long tapering from big to small.
10. Cover and let rest for 5 minutes.
11. Roll each piece thin from the big end to the small end roughly 17.5" (45cm).
12. Put 8g of butter on the big end of the roll, wrap the sides in tightly, and fold over once.
13. Brush oil along the entire length of the piece.
14. Tightly roll it up starting from the side with the butter.
15. Place all rolls on a tray and let rest for 50-70 minutes. Don't overcrowd the tray or they wont rise properly.
16. Sprinkle coarse salt along the top of the rolls.
17. Preheat the oven to 410F (210C).
18. Put the tray with the rolls in the oven.
19. Spray 15 times in the oven using a spray bottle on the mist setting.
20. Bake for 12-14 minutes.

Notes

• Check the source video for kneading technique (at about 1:00). Kneading this dough correctly makes a big difference.