Country Rolls

The Sponge
2½ teaspoons rapid rise yeast
1 cup bread flour or unbleached all purpose flour
½ cup rye flour
½ cup whole wheat flour
1½ cups warm (105º F to 115º F) filtered water

The Dough
3 cups bread flour or unbleached all purpose flour
1 cup whole wheat flour
1 Tablespoon salt 1 teaspoon sugar
1 teaspoon rapid rise yeast
The sponge (above)
1 cup warm filtered water

The Sponge: In a the bowl of a stand mixer, combine yeast, brea d flour, rye flour and wheat flour. Mix well. Stir in warm water with a wooden spoon, mixing until the sponge has the consistency of a thick pancake batter. Cover the bowl with a towel and let the sponge rest at room temperature for 8 to 10 hours, during which time it will rise and fall. (Note: The sponge can also be put in the refrigerator overnight, and removed from the refrigerator one hour before mixing with the dough.

The Dough: Combine all dry ingredients in a large bowl. Mix well. Add the water to the sponge. Working in the mixer with the dough hook in place, gradually add 2 cups of the flour mixture to the sponge, mixing at medium-low speed. After mixing for about 3 minutes, add the remaining ingredients. Knead on medium-low speed for about 10 minutes. During this time, the dough will clean the sides of the bowl and become moist and satiny. Add more white flour or water if necessary. Turn the dough into an oiled bowl and cover with plastic wrap. Allow the dough the proof at room temperature for 1½ to 2 hours, or until it doubles in volume.

Turn the dough onto a floured surface, pat down and cut 2-ounce portions. Roll the dough between the palms of your hand to form balls. Place 2-inches apart on a parchment lined baking sheet. Allow the rolls to sit at room temperature to for 1½ to 2 hours or until doubled in volume.

About 30 minutes before the rolls are ready to bake, preheat oven to 425º F. Just before putting the rolls in the oven, place an ovenproof pan on the bottom shelf. Put rolls in oven and pour boiling water in pan. Bake for 5 minutes. Brush the rolls with an egg wash (1 egg beaten with 1 Tablespoon water). Reduce the heat to 400º F, and bake an additional 15 minutes or until the rolls are golden brown. Yield: 24 rolls.