• Make the sponge: Mix the sponge ingredients in a large bowl. Cover the bowl in plastic wrap and set in a warm place overnight.
  80 grams all-purpose flour, 14 grams starter, 226 grams water
• Make the dough: Add the all-purpose flour, bread flour, egg, salt and sugar into the sponge until all of the flour is hydrated and no traces of egg remain. Once your mixture forms a cohesive dough, knead the vegetable oil into the dough one tablespoon (14 grams) at a time. Your dough will appear oily and gradually absorb the oil and become soft and supple as you continue to knead it. Cover the bowl with plastic wrap and let it rest for 1 hour.
  240 grams all-purpose flour, 120 grams bread flour, 1 egg, 9 grams Kosher salt, 25 grams sugar, 28 grams vegetable oil
• Strengthen the dough: Coat a work surface with a thin layer of oil, knead the dough for 5 to 10 minutes or until the dough looks completely smooth. Round the dough into a tight ball and place it in a clean, lightly oiled bowl. Wrap the bowl in plastic wrap and set it in a warm place.
• Proof the dough: Let the dough proof until it looks airy and has doubled in volume.
• Shape: Place the bread crumbs on a plate. Flatten the dough into a large rectangle, about 9 by 13 inches (you don’t have to be exact). Shape the dough into a baton by folding the top corners of the dough towards the center, roll the top of the dough down. Fold the top corners towards the center once more and roll the top of the dough down tightly. Continue rolling the dough until it forms a cylinder or a baton that's about 18 inches long.
• Divide the dough: Cut the dough into 12 equal portions using a bench scraper. Roll each portion of dough in the bread crumbs. Arrange the dough on a small baking sheet (9 by 13 inches) spaced about 1 inch apart, with the cut side up.
  100 grams breadcrumbs
• Second proof: Cover the baking sheet with a plastic wrap and set it in a warm place. Let the dough rise for 1 hour.

How to bake the same day

• Preheat the oven to 350 F, continue proofing the dough for another 30 minutes to 1 hour. Remove plastic wrap and bake the dough for 20 to 30 minutes or until golden brown.

How to bake the second day

• Place the dough into the refrigerator and proof overnight. The next day, take the rolls out of the refrigerator and place the baking sheet in a warm spot (I like to put mine on my stove as my oven preheats). Preheat the oven to 350 F. Bake the rolls for 20 to 30 minutes or until golden brown.
• Enjoy: These rolls are best enjoyed fresh from the oven the same day they are baked.
• Store and reheat: Store bread in a zip lock bag at room temperature for up to 3 days. To reheat, heat the rolls on a baking sheet tightly covered in foil for 10 to 15 minutes or until completely warmed and soft.