Shower Buns (leave in fridge overnight)

By stancec44

From Scandinavian Baking by Trine Hahnemann
"Make this dough in 10 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."

Ingredients

• 1 Tbsp. fresh yeast (15 g.)
• 2 7/8 c. cold water (700ml)
• 1 1/2 tsp. salt (8 g) (I add a bit more)
• 7 1/8 to 7 1/2 c. white bread flour (850-900 g)

Details

Preparation time 10mins

Preparation

Step 1

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 mixer fitted with a dough hook or a wooden spoon. Cover the bowl with plastic wrap and leave in the refrigerator overnight.

Preheat the oven to 475.

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 sheet lined with parchment paper and slash each bun with a cross, using a razor blade or very sharp knife.

Bake 5 minutes, then reduce the oven temperature to 410 and bake 15-20 minutes (while you take a shower). Get them out of the oven and leave to rest 5 minutes before eating.

Keep the dough in the refrigerator and bake some rolls every morning. It will keep in the refrigerator for up to 5 days.