Ingredients:

  • 1.5 cups (355ml) warm water (105°F-110°F)
  • 2.25 tsp (7g) active dry yeast
  • 1 tbsp (21g) honey
  • 4 cups (500g) high-protein bread flour
  • 2 tsp (12g) fine sea salt
  • 2 tbsp (28g) unsalted butter, melted and cooled
  • 1 tsp diastatic malt powder
  • 1 large egg white
  • 1 tbsp water

Instructions:

  1. In a stand mixer bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until foamy.
  2. Add melted butter, salt, diastatic malt powder, and the bread flour. Mix with a dough hook on low speed until no dry flour remains.
  3. Increase speed to medium and knead for 6 minutes until the dough pulls away cleanly from the sides.
  4. Transfer dough to a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot until doubled in size, approximately 30 minutes.
  5. Degas the dough and divide into 6 equal portions using a bench scraper. Shape into 6-8 inch cylinders.
  6. Place rolls on a parchment-lined baking sheet. Cover and let proof for 30 minutes while preheating oven to 400°F (200°C).
  7. Whisk egg white and 1 tablespoon of water. Brush over rolls. Score the tops with a sharp lame or serrated knife.
  8. Bake for 20 minutes, misting the oven walls with a spray bottle during the first 5 minutes to create steam for a shattering crust.