Tasty, wholesome, and pretty. The cold fermentation method yields a fluffy and flavorful bread with no need to knead the dough. You can get creative with the toppings—think herbs, thinly sliced tomatoes, or olives.

 

Yield: 12 rolls

 

Ingredients:

Rolls:

1½ oz. fresh yeast

1 teaspoon honey

1¾ cups warm water

4 cups whole wheat flour, or a combination of white and whole wheat flour

2 tablespoons vital wheat gluten (optional, but vastly improves texture)

2 teaspoons kosher salt

¼ cup olive oil

 

Topping:

2 tablespoons olive oil

1 red onion, diced

4 oz. feta cheese or fresh mozzarella cheese

Rubbed sage, to taste

Directions:

Place yeast, honey, and warm water in a bowl.

Cover and proof for 10 minutes.

Add flour, gluten, salt, and oil.

Add rest of ingredients and mix to form a sticky dough.

Cover bowl with plastic wrap and refrigerate for 12–24 hours to cold ferment.

Punch down dough.

.

On a floured surface, divide into 12 equal pieces.

Place oval-shaped rolls on lined baking sheet.

Let dough rise for 30 minutes.

Brush each roll with olive oil and top with onions and cheese.

Sprinkle with sage.

Bake for 15–20 minutes on 400, until lightly golden.