15 g Fresh yeast
700 ml Cold water
12 g Salt
900 g White flour
Make this dough in 10 – 15 minutes and then you can use it in the mornings for fresh-made rolls. They bake in the time that you shower. Almost effort-free! You can play around with this dough and exchange some of the wheat flour with other types of flour, for different tastes and textures.
Crumble the yeast into the water, stir to dissolve, then add the salt and flour and mix well. The dough is sticky, so don’t use your hands for kneading; use a food processor fitted with a dough hook or a wooden spoon. Cover the bowl with cling film and leave in the refrigerator overnight.
Preheat the oven to 240°C, or as hot as it will go.
Gently cut away enough dough for the number of buns you wish to bake and shape them into rolls, handling them as little as possible. Place on a baking tray lined with baking parchment and slash each bun with a cross, using a razor blade or a very sharp knife.
Bake for five minutes, then reduce the oven temperature to 210°C and bake for 15–20 minutes, while you take a shower. Get them out of the oven and leave to rest for five minutes before eating for breakfast.
Keep the dough in the refrigerator and bake some rolls every morning. It will keep in the refrigerator for up to five days.