Joshua Weissman Hero Roll

Updated at: Wed, 16 Aug 2023 20:33:34 GMT

Step 1

Preheat oven to 375 F.

Step 2

In a container mix water (90F) and yeast until dissolved, follow that with sugar, whisk until dissolved, and pour into your stand mixer bowl with the dough hook attachment. In a separate bowl, mix the bread flour and sea salt. Add your flour mix a heaping spoon at a time until all it has been added. Let that mix for five minutes or until your dough turns smooth; then add unsalted softened butter, let that mix for another two minutes or until incorporated and smooth.

Step 3

Shave your dough into a ball, place it on a greased bowl, cover with plastic wrap, and let it rise for one hour at room temperature or until doubled. Next, degas your dough by punching; divide into eight evenly sized balls, cover them with a damp towel and rest for ten minutes.

Step 4

Roll your balls into a rectangle (roughly 7” by 4”). Then starting from the long side, roll it tightly into a log, seal the seam, then roll it out to the ends to taper (try not to get it too long); place them onto a baking sheet lightly dusted with cornmeal, and repeat with the rest of the balls. Next, cover them with another baking sheet inverted, wrap it with plastic wrap and let them proof at room temperature for 30 minutes.

Step 5

Whisk one egg white in water until thoroughly combined, pour that into a spray bottle, and spray your dough to coat evenly and lightly with egg wash. (you can use a brush too). Next, using a sharp razor, score your dough at a 35-degree angle, about a quarter of an inch deep into the dough. Place in the oven and bake for 15 - 2o minutes.

Step 6

Remove and brush with melted butter (optional), then cool on a wire rack until completely cool.

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