Bakery-style Holiday Dinner Rolls (Weizenmisch Brotchen)

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   ["First day: Mix together the [First Day] ingredients in a small bowl.", "Seal with plastic wrap and let it ""ripen"" in the refrigerator for 24-48 hours.", "Second day: In a large bowl, mix the ""ripe"" first day mixture into all of the [Second Day] ingredients until well combined and kneadable.", "Knead the dough on a floured surface for 15 minutes until smooth and elastic.", "Return to bowl, cover with plastic wrap and let rise for 60 minutes at room temperature (24C).", "It should double in size.", "(you may need longer if your house is colder)", "Remove the risen dough from the bowl and knead briefly to push out the air.", "Divide into 9 equal pieces of dough.", "Shape each piece of dough into a little round dough ball.", "Dust the dough balls with rye flour and place on a floured tea towel or baking cloth with the fold/crease side facing up.", "Cover with a tea towel and let rise for 45 minutes until double in size again.", "While the dough is rising, preheat oven to 250C/480F with a baking pan or shallow baking tray at the bottom rack for steam (later we'll pour hot water in the tray to make steam in the oven).", "Before baking prepare some boiling water to pour in the tray.", "When the dough rolls have risen and you're ready to bake, move the dough rolls to a lined baking sheet, turning them over so the fold/crease is now on the bottom.", "Make two parallel slits (5-7mm deep) in each roll.", "Put rolls in the oven and pour some boiling water into the steam tray at the bottom.", "Bake rolls for 12 minutes at 250C/480F.", "After 12 minutes, open the oven door to let the steam out and remove the steam tray.", "Lower heat to 210C/410F and bake another 8 minutes, until the rolls are golden.", "Remove from oven and let cool at least 15 minutes on a rack.", "Enjoy!", "!"]

* Per serving · 4 servings · Values may vary.