Step 1

Combine yeast and sugar in a medium sized bowl. Add water and gently shake to agitate. Let sit for 5-7 minutes as the yeast “blooms”.

Step 2

Measure and weigh flour and then add salt. Mix together and create a small well in the middle for your yeast/water mix.

Step 3

Pour in the water and begin to pull the flour from the sides, incorporating everything well. The dough should be a little sticky, but not very sticky. Keep mixing until everything is combined and has pulled all the flour from the sides of the bowl.

Step 4

Turn the dough onto a lightly floured counter, and knead well for three minutes until a proper consistency is achieved

Step 5

Lightly oil the bottom portion of your bowl and return your dough to the bowl. Cover well with plastic wrap or a well-fitting lid and allow to proof for 60-90 minutes. The dough should double in size as it rises.

Step 6

After first proofing, turn the dough out onto a non-floured counter and “punch down” to release the gas.

Step 7

Remeasure the weight of the dough and divide by 16.

Step 8

Cut out 16 equalish portions (usually about 55-58 grams each, depending on weight of dough after first proof.)

Step 9

Roll each portion on the counter between your hands to form a tight ball and place on a baking sheet close to each, just barely touching. They should connect on the second rise.

Step 10

After all the rolls are on the baking sheet, cover with a tea towel and allow to rise for another 30-45 minutes.

Step 11

Bake at 375°F for 16-18 minutes until the tops begin to brown and the whole house smells of fresh baked bread.