-
1
Combine the sugar and warm water in the bowl of an electric mixer with a dough hook attachment.
-
2
Sprinkle the yeast on the surface and allow it to begin foaming, about five minutes.
-
3
Sift together the bread flour and whole wheat flour.
-
4
Add half the flour mixture to the yeast mixture while the mixer is running on low speed.
-
5
Once incorporated, slowly add the remaining flour and the salt.
-
6
Continue mixing until the dough is smooth and has completely pulled away from the sides, adding more bread flour as necessary.
-
7
Take the dough out of the mixer and finish kneading briefly by hand on a floured board.
-
8
Place the ball of dough in a clean large bowl and cover.
-
9
Let proof at room temperature until it begins to rise, two to three hours, then refrigerate overnight.
-
10
The following day, take the dough from the refrigerator and divide it into eight equal pieces.
-
11
On a lightly floured board, form each piece of dough into a smooth ball.
-
12
Place the rolls on a baking sheet at least four inches apart and cover loosely with a towel.
-
13
Let the rolls rise at room temperature for five hours, until fully proofed.
-
14
Preheat the oven to 400 degrees.
-
15
Dust the tops of the rolls with a bit of the bread flour, then bake them on the top rack until golden brown.
-
16
Let cool completely on the baking sheet.
-
17
Just before serving, reheat the rolls again in a 400-degree oven to fully crisp them and to warm them through.
-
18
This cooling and reheating step is crucial for proper texture and flavor development.
