Traditional Polish Bread Rolls

Steps

1. In a bowl, combine 300 ml of warm water, 7 g of instant yeast, and half a teaspoon of sugar. Stir it well until the yeast is completely dissolved.
2. Next, add 455 g of well sifted flour, 1 teaspoon of kosher salt, and 2 tsp of vegetable oil to the mixture.
3. Start mixing everything together until the dough begins to form. Begin with a spoon, then switch to kneading by hand.
4. Knead for about 5 to 7 minutes using slap and fold techniques until the dough is smooth and elastic and can stretch easily without tearing.
5. Grease your bowl with a bit of oil.
6. Shape the dough into a ball and place it in the oiled bowl, turning it around so it's coated with oil.
7. Cover the bowl with a clean cloth and let it rest in a warm spot for about an hour or until it doubles in size (ideally at 90°F).
8. Deflate the dough slightly and place it on your working surface. The total weight of the dough is 788 g.
9. Divide the dough into six equal pieces of 131 g each (or eight smaller pieces if desired).
10. Roll each piece into a smooth ball by tucking the edges and turning it in your hands.
11. Place each roll in a baking dish lined with parchment paper and sprinkle a little flour over the top.
12. Cover the rolls and let them rest for 20 minutes.
13. While the dough is resting, preheat your oven to 485°F.
14. Place a bowl of hot water inside the oven to create steam.
15. Once the rolls have rested, use a sharp knife or razor blade to make a small cut down the middle of each roll (score them).
16. Remove the dish with water from the oven and carefully place the rolls inside.
17. Bake for about 5 to 12 minutes until they are golden brown.
18. Take the rolls out and let them cool on a wire rack before serving.