General Roll Baking Instructions Preheat oven to 500° F. Deflate dough and divide into 12 equal pieces. Roll into balls, and place on a large baking sheet dusted with cornmeal. When all 12 rolls have been formed, cover the pan with a damp cloth and let rise until almost doubled. As quickly as possible open hot oven, spritz the inside with about a dozen squirts of water, place in the pan of rolls, and close the door. Open the door and spritz the inside of the oven with water twice more in the next 5 minutes. After the last time, turn the oven down to 400° F, and bake for 20 minutes. Don’t open the door during this time, or your rolls will not get as nice of an oven spring as they could. Open the oven, rotate the pan, and bake for another 10 minutes, or until the rolls are nicely browned on top and bottom and sound hollow when the bottoms are tapped. Remove from over and let cool on racks. These rolls will only remain at optimum eating quality for no more than 2-3 days at room temperature. To keep them fresh we slice them into halves once completely cooled (at least 6 hours from baking), and put them into a sealed plastic bag that we store in the freezer. These frozen buns will keep their just-baked quality in the freezer for at least a month. |
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