Authentic German bread rolls

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

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

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

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.

Grease a large bowl with the extra oil.

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

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

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

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

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

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).

Gently score each roll with a lame or knife.

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.

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.

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