Polish Starter Bread Rolls

1. Dissolve the yeast in water, add the high-gluten flour and mix well. Cover with plastic wrap and ferment at room temperature for 1 hour, then refrigerate at 5°C for 10 hours. Alternatively, ferment at room temperature.

2. The starter fermentation depends on its state, not the time. Ferment until it bubbles and expands significantly.

3. Combine the fermented starter with all the main dough ingredients except butter and salt. Knead the dough in a bread maker for 15 minutes until smooth, then add butter and salt. Knead for another 15 minutes until the dough reaches the elastic state where a thin film can be stretched out.

4. Ferment the dough in an environment of about 26°C, and no more than 28°C, until it doubles in size. Test by dipping a finger in a little flour and poking a small hole in the dough. If the hole doesn't shrink back or shrinks very slowly without collapsing, it's ready! ^_^

5. Take the fermented dough, use a rolling pin to gently press and remove large air bubbles, and divide the dough into 10 equal portions.

6. Take a portion of the divided dough and roll it out into an oval shape.

7. Roll the dough up from top to bottom.

8. Pinch the rolled-up dough into a tear shape, thick on one end and thin on the other. Let it proof for 15 minutes.

9. With your left hand holding the thin end, use your right hand to roll the dough from thin end to the thick end with a rolling pin, rolling it as long as possible.

10. Roll the dough from the thick end towards the thin end with your left hand while pulling the thin end with your right hand. The final tip should be tucked under the dough. Place the shaped dough into a baking tray, leaving enough space between pieces. Allow the dough to proof at 35°C and 80% humidity for the final rise. (No photo was taken here, to be completed next time.)

11. Lightly brush the proofed dough with egg wash, place it in a preheated oven at 180°C, and bake for 15 minutes until golden brown. Remove from oven.