In just one week I will be away for 4 weeks. Yes, flying to Vienna, Bruck and Nürnberg. Fabulous! My basil grows like crazy and it must be managed before my long trip. What to do? I applied the way to cook pasta to bread baking: sundried tomato and basil bread plus some rolls. Results? Fantastic!
400g bread flour
100g rye flour
310 g water
5g instant dry yeast
I originally shaped two big loaves. They rose quick again. It’s too much to finish in one go, even we were around 10 people. So, I quickly divided one loaf into 6 rolls, shaped and left them in the fridge. The big one was scored and tucked into the oven. Just 25 minutes (first 10 minutes 250C and the rest at 220C), it was done.
When I came back, the rolls in the fridge looked dried out though they were covered by a cloth. OK, shaped them again with olive oil (to avoid stickiness and learnt from Paul Hollywood). Waiting an hour to let it rise enough. Wow, the rolls were supple and light. It was contrast to the bread. The reason, I guess, is the various risings and oil added to the dough when reshaping them.