Step 1

Dissolve sugar and yeast in warm water. Set aside.

Step 2

In a large bowl or the bowl of a stand mixer, combine flour, salt, diastatic malt, and soft butter.

Step 3

With the dough hook attached, turn the mixer to slow and add the sugar-yeast water.

Step 4

Keep mixing at low speed until the dough comes together (5-10 minutes).

Step 5

Place the dough ball onto a work surface and knead by hand by folding and stretching a few times. Form into a ball by gently stretching the top and folding under.

Step 6

Grease a large bowl with the extra oil.

Step 7

Place the dough ball first face down, then flip so that the entire dough ball is coated with oil.

Step 8

Cover with plastic and place in refrigerator for 12 hours or overnight.

Step 9

When ready to bake, preheat oven to 400˚-450˚F. Place a heat proof dish in the bottom of your oven.

Step 10

Divide dough into 8 equal portions and shape each into a round or oval ball.

Step 11

Place rolls onto a cookie sheet lined with parchment paper or silicone mat.

Step 12

Cover the rolls with a towel and let rise until they have almost doubled in size (depending on the temperature, that can take 2-3 hours).

Step 13

Gently score each roll with a lame or knife.

Step 14

Place the rolls in the hot oven. Immediately add a handful of ice cubes or 1 cup of water to the dish in the oven to create steam. Quickly close the oven door.

Step 15

Bake for about 20 mins or until golden-brown. You can turn the cookie sheet half-way through the baking time to ensure even browning.

Step 16

Remove the rolls from the oven and let them cool on a wire rack.