No-knead, golden roll crown

Preparation 20 min
Cooking time 30 min

Ingredients

- 500 g all- purpose flour
- 10 g / 1 tbsp. fine salt
- 5 g / 1 tbsp. dry active yeast
- 270 g warm water,
- 10 g butter (for the baker)

The day before

1. Mix the flour, salt and dried yeast in a mixing bowl.

2. Pour in the warm water (approximately 40°C) and mix together into a smooth ball of dough.

3. Cover the bowl with a cloth and leave to rise for 30 minutes at room temperature.

4. Press the dough in the bottom of the bowl to release the carbon dioxide. Shape it into a ball, wrap it in with a plastic film and place it inside the fridge overnight.

5. Grease and sprinkle flour over the inside of the Crown Baker. Shape the dough into a cylinder and cut it in eight equal pieces, then shape each into a small ball. Place them in the baker’s cavities.

6. Put the lid on top and leave to rise for 45 minutes at room temperature. Preheat the oven to 240°C / Gas mark 8.

7. Brush the top of each roll with warm water and sprinkle flour over the top. Put the lid on and place in the pre-heated oven.

8. Bake for 25 minutes at 240°C. Remove the lid and leave to bake another 5 minutes.

9. Take the baker out of the oven and leave to cool for 5-10 minutes, before removing the crown from the baker.