Hedgehog Rolls Draft

How I make it

Dough

1. Sift the flour into a bowl, add the salt and mix so it is evenly distributed.

2. Add the sugar and dry yeast and mix them into the flour.

3. If using fresh yeast, dissolve it separately with the sugar in the water, let it stand about 10 minutes until foamy, then add it to the rest of the ingredients.

4. Add the water and oil and bring everything together into a dough. Knead for about 10 minutes, until soft and elastic.

5. Place the dough in a bowl, cover with plastic wrap and let rise until doubled, 1 to 1½ hours.

Shaping

1. Punch down the dough, knead briefly and divide into 12 equal pieces.

2. Roll each piece into a smooth ball under a cupped hand on a clean, unfloured surface.

3. Set the balls smooth side up on the counter, cover with a towel and wait about 5 minutes.

4. Take the first ball, press the bottom in toward the center with your fingers and close it into a small, tight log.

5. Set the log seam side down and pinch both ends while pulling gently, until you have a leaf shape pointed at both ends.

6. Shape all the rolls this way and transfer to a baking sheet lined with parchment paper. Cover with plastic wrap or a towel and let rise 45-55 minutes.

Spikes and baking

1. Preheat the oven to 375°F (190°C).

2. Gently brush the risen rolls with olive oil.

3. Hold small, sharp scissors at about a 45° angle to the dough and snip one small spike at the tip of the roll.

4. Snip another spike next to it and keep going, row after row of close spikes in the same direction and at the same angle, like fish scales, until you reach the other tip.

5. Bake for about 25 minutes, until browned.

6. Transfer the rolls to a wire rack to cool.

What I've learned

• If the dough is dry and slides around while I roll the balls, I wipe the counter now and then with a damp cloth so the dough can grip it.