Ingredients:

  • 440g bread flour
  • 240ml warm water
  • 7g active dry yeast
  • 9g fine sea salt
  • 12g sugar
  • 28g unsalted butter, softened
  • 60ml water for spraying
  • 15g all-purpose flour for dusting

Instructions:

  1. Bloom the Yeast: Combine warm water, sugar, and yeast in a bowl. Let sit for 5-10 minutes until foamy.
  2. Combine: Stir in the softened butter, then gradually add the bread flour and salt. Mix until a shaggy dough forms.
  3. Develop Gluten: Turn dough onto a floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and springs back when poked.
  4. First Rise: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot until doubled in size (approximately 60-90 minutes).
  5. Divide: Punch down the dough to release air. Divide into 8-12 equal pieces.
  6. Form: Shape each piece into a tight oval or round ball.
  7. Final Proof: Place on a baking sheet, cover, and let rise for another 30 minutes.
  8. Steam Bake: Preheat oven to 425°F (220°C) with a cast iron skillet inside. Bake the rolls, utilizing the skillet to create a steam chamber for a crusty finish.