Overnight Italian Buns

Name: Overnight Italian Buns
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 teaspoon active dry yeast; ⅔ cup water room temperature; 1 tablespoon olive oil; 2 cups all purpose flour or bread flour; ¾ teaspoon salt

Prep 20 min Cook 15 min Serves 4 Source

Ingredients

1 teaspoon active dry yeast
⅔ cup water room temperature
1 tablespoon olive oil
2 cups all purpose flour or bread flour
¾ teaspoon salt

Steps

1
In the stand mixer bowl add the water and sprinkle the yeast on top, let sit 10 minutes then stir to combine. Add the olive oil and flour start to knead then add the salt. Knead 7 - 8 minutes until compact and the dough pulls away from the sides of the bowl.
2
Remove the dough and form into a ball, place in a lightly oiled bowl cover and refrigerate 10-12 hours.
3
Remove the dough from the bowl and place on a lightly floured flat surface, divide the dough into 4 parts, and form into balls. Place on a parchment paper lined baking sheet, cover with a clean tea towel and let rise 1 hour or until doubled in bulk in a warm draft free area.
4
Pre-heat oven to 425F/220C.
5
Bake for 15-20 minutes or until golden brown and baked through. To help give the buns a crunchier crust, spray the buns with water and the oven before baking, (bread is baked with an internal temperature of 190F/88C). Immediately move to wire rack to cool completely. Enjoy!