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1
In a mixing bowl, whisk the flour, salt, and sugar together.
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2
In a separate bowl, whisk the malt syrup, egg, and oil together.
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3
Separately, combine the water and milk, then whisk in the instant yeast until dissolved.
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4
Add the oil mixture and the water mixture to the dry ingredients.
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5
If using a mixer, switch to the dough hook and mix on the lowest speed, or continue mixing by hand, for 4 minutes to form a coarse ball of dough.
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6
Let the dough rest for 5 minutes.
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7
Mix for 2 minutes more on medium-low speed or by hand with a spoon, adjusting with flour or water as needed to form a smooth, supple, and tacky but not sticky dough.
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8
Transfer the dough to a lightly floured work surface and knead for 1 minute, working in more flour or water as needed.
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9
Form the dough into a ball.
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10
Place the dough in a clean, lightly oiled bowl large enough to hold the dough when it doubles in size.
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11
Cover the bowl tightly with plastic wrap, then immediately put it in the refrigerator overnight or for up to 4 days.
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12
(If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
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13
Remove the dough from the refrigerator about 2 hours before you plan to bake and transfer it to a lightly floured work surface.
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14
Divide the cold dough into 4-ounce (113 g) pieces for 7-inch rolls or 8-ounce (227 g) pieces for foot-long rolls.
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15
Flatten each piece of dough with your hand, then form it into a 4-inch torpedo shape, or a 7-inch torpedo shape for foot-long rolls, much as you would a batard (see page 21).
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16
Let each piece of dough rest as you move on to the other pieces.
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17
When you return to the first torpedo, gently roll it back and forth to extend it out to about 7 inches, or 13 inches for a foot-long roll.
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18
The roll should have only a very slight taper at the ends.
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19
Place the rolls on a sheet pan lined with parchment paper or a silicone mat with about 2 inches between the rolls (it may take 2 pans if you bake the entire batch).
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20
The rolls may shrink back about 1 inch as you pan them.
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21
Mist the tops of the rolls with spray oil, cover loosely with plastic wrap, then let the dough rise at room temperature for about 1 hour.
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22
Remove the plastic wrap from the rolls.
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23
Continue to proof the dough for another 15 minutes, uncovered.
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24
The dough will rise only slightlynot more than 1 1/2 times its original size.
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25
Use a sharp serrated knife or razor blade to cut a slit down the center of each roll, about 1/4 inch deep and about 3 1/2 inches long (or 8 inches for foot-long rolls).
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26
Let the dough proof for 15 minutes after you make the cuts.
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27
Place a steam pan in the oven (a cast-iron frying pan or sheet pan works just fine) and preheat the oven to 425F (218C).
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28
Transfer the rolls to the oven, pour 1 cup of hot water into the steam pan, then lower the oven temperature to 400F (204C).
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29
Bake for 10 minutes, then rotate the pan and bake for another 10 to 20 minutes, until the rolls are a light golden brown and their internal temperature is 190F (88C) in the center.
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30
Cool on a wire rack for at least 1 hour before slicing or serving.
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31
Feel free to substitute whole wheat flour or other whole grain flours for some of the bread flour.
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32
If you do so, increase the water by about 1 tablespoon (0.5 oz / 14 g) for every 7 tablespoons (2 oz / 56.5 g) of whole grain flour you substitute.
