- 1 tbsp active dry yeast
- 750gr/26.45 oz. flour (I used 1/3 spelt flour and 2/3 all-purpose flour)
- 1 tbsp honey
- 100ml milk
- 1/2 teaspoon salt
- 500ml water
- In a small saucepan, mix the milk, water and honey, and heat until lukewarm.
- In a large bowl, sift the flour, salt and yeast.
- Add the water and work quickly until the dough just comes together. Do not knead it, you want your dough to remain runny.
- Sprinkle a couple of tablespoons flour over your dough, cover the bowl with Clingfilm and let rise for about an hour and a half.
- Preheat your oven at 240°C/450°F, and put a bowl of water in your oven to create steam.
- Line 2 baking sheets with baking paper.
- Generously flour your work surface and carefully tip the dough onto it using a rigid spatula.
- Flour your hands and split the dough into 8 to 12 pieces.
- Working quickly, fold each piece of dough into a roll, making sure to keep the folds underneath.
- Place on the baking sheets and bake for 20 (for small rolls) to 30 minutes (for larger rolls).
- Cool on a wire rack.