Refrigerator Rolls

Portion Size

• Two loafs of bread.

Ingredients

• 3 cups of water
• Flours like White, Wheat, White Whole Wheat, Almond Flour etc. (see instructions for quantity)
• 3 teaspoons of salt
• 2 tablespoons of sugar or sweetener
• 2 tablespoons (2 packages) of yeast

Instructions

• Add three cups of water to your bowl.
  

• Add yeast and stir in your sugar or sweetener (Agave Nectar, raw honey, fruit puree, etc)
  
  

• At this point I add just enough flour until the dough comes cleanly off the bowl. If you concerned about making your dough too dry, add one cup at a time until it can be cleanly removed as one ball of dough.

• You can knead your dough, if you wish, to ensure it is not too moist in the center.

• Leave your dough covered with a towel for 1 hour.

• Store the dough in the refrigerator or bake immediately.
  
  

• To bake, you can make rolls from 1 inch to 4 inches in diameter. In my tests the larger rolls puff up more and release a little steam when you cut them open.
  

• Dip them in oil and cook them at 350F for 12 minutes.
  
  
  

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Notes: If you have a gallon sized container, and you fill it with dough, it will pop over the container and spill. I have found that filling a container halfway with dough and checking it daily helps prevent this. If you are making rolls daily, you will have a natural way to check on it and reduce the quantity being stored.

If you feel the need to knead, there are a couple methods I've used.

Knead folding simply required that you flatten out the dough with a rolling pin, and fold it into thirds. Repeat this process until the dough consistency is even.

My style of kneading -- I like to call it Fight Club Kneading -- requires a forceful punch the center of the dough, rotate it so the longest side is vertical, and punch again. You can keep punching as long as you like, or until the dough consistency is even.

The main image is mine and was taken this morning. The bottom roll has baby arugula, manchego, and pear vinaigrette. The middle roll has Jason's almond butter with agave nectar. The top roll has drops of sage and lavender extract inside.