Hard rolls - sugar

Method

• Combine the sugar and warm water in the bowl of an electric mixer with a dough hook attachment.
• Sprinkle the yeast on the surface and allow it to begin foaming, about five minutes.
• Sift together the bread flour and whole wheat flour.
• Add half the flour mixture to the yeast mixture while the mixer is running on low speed.
• Once incorporated, slowly add the remaining flour and the salt.
• Continue mixing until the dough is smooth and has completely pulled away from the sides, adding more bread flour as necessary.
• Take the dough out of the mixer and finish kneading briefly by hand on a floured board.
• Place the ball of dough in a clean large bowl and cover.
• Let proof at room temperature until it begins to rise, two to three hours, then refrigerate overnight.
• The following day, take the dough from the refrigerator and divide it into eight equal pieces.
• On a lightly floured board, form each piece of dough into a smooth ball.
• Place the rolls on a baking sheet at least four inches apart and cover loosely with a towel.
• Let the rolls rise at room temperature for five hours, until fully proofed.
• Preheat the oven to 400 degrees.
• Dust the tops of the rolls with a bit of the bread flour, then bake them on the top rack until golden brown.
• Let cool completely on the baking sheet.
• Just before serving, reheat the rolls again in a 400-degree oven to fully crisp them and to warm them through.
• This cooling and reheating step is crucial for proper texture and flavor development.