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Make starter by mixing 85g (3/4 cup) flour, 113g (1/2 cup) lukewarm water, and 1/8 tsp yeast. Cover and ferment overnight at room temperature
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Combine remaining 326g (2.75 cups) flour, 152g (2/3 cup) lukewarm water, 2 tsp yeast, and salt. Add starter and mix and knead by hand until smooth. You should be able to knead it without adding additional flour
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Let dough rise in a covered, lightly greased bowl at room temperature until very puffy (~90 min). Turn over and gently deflate after first 45 min
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Lightly oil a working surface. Turn out dough and divide into four equally sized portions
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Gather each piece into a ball and then roll into cylinders. Flatten slightly and gently, removing any large air bubbles
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Place loaves on parchment-lined baking sheet. Cover and let rise until doubled in size (~45 min)
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Preheat oven to 425F
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Beat egg white with 1 Tbsp water. Brush rolls with egg wash and then bake for 20-25 minutes, or until golden
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Transfer to rack to cool. Store (well-wrapped) at room temperature for several days, or freeze