So the reason I am actually baking the bread dough that was in my fridge is this. My coworker had egg salad for lunch yesterday. Suddenly I needed egg salad. Then I needed a carrier for the egg salad. I tried to dip some baby carrots in it and that worked kinda a little while the bread was rising but not terribly well.
If I were a more interesting person, this would be where I would insert a funny story. But hey, I don't claim to be exciting so it's your own fault for reading this.
My recipe is based off the Jim Lahey's recipe, published in the NYTimes. I added a little honey and upped the salt a hair because I can. At least right now, I am just keeping a batch of this dough in the fridge and baking it whenever I want bread.
The first time I made it, I made a big loaf in the dutch oven, like the recipe says. That always comes out with an amazing crust, perfect for slathering with butter or dip in garlic oil. This time I made some rolls in a muffin pan, uncovered. These are a bit softer but still with more of a crust than a lot of rolls that I've had at restaurants. At some point I thought the muffin pan size would be a good sandwich size but they are a bit small for that.
A batch made one big loaf. I used about half a batch to make a dozen mini rolls.
3 cups flour
1/4 tsp yeast
1 1/2 tsp salt
1 tbsp honey
1 1/2 cup water
Mix all the ingredients together in a bowl.
Let it sit out on the counter for about 12 hours.
Refrigerate until you are ready to use.
The day you are going to bake, take dough out of the fridge and fold together into a ball or whatever shape you desire. Small dough balls in a muffin pan are also nice.
Place ball on floured towel, cover with another floured towel and allow to rise 2 1/2 hours.
During the last 30 mins of rising, preheat oven to 450.
Bake until you have a golden brown crust.
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