These rolls depend on a very hot oven (450° F) for the initial blast of heat. My oven takes 35 minutes to reach 450. The best way to be sure is to use an oven thermometer. Always aerate (not sift) your flour before measuring! - Jenny Jones
- 2 1/2 cups all-purpose or bread flour
- 1 1/2 teaspoons instant or RapidRise yeast
- 1 teaspoon salt
- 1 cup + 1 Tbsp hot water, 120 - 130° F (up to 1 1/4 cups if dough is too dry)
- (about 2 Tablespoons extra flour for shaping)
- Combine flour, yeast, and salt in a large bowl. Stir in water until it’s well combined. Dough will be fairly thick.
- Cover with plastic wrap and let stand at room temperature for 1 hour. Towards the end of the hour start preheating the oven to 450° F.
- Transfer dough to a floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
- Using the scraper cut dough into 8 pieces. With floured hands, shape each into a ball by folding and tucking, like making a drawstring bag. Dough will be sticky.
- Place smooth side up on a parchment paper-lined baking sheet (not wax paper) & cover with a towel. Let stand at room temperature for 15 minutes. They will not double in size. (Let stand longer if oven has not reached 450).
- Bake for 30 minutes until golden brown.
- To re-crisp the next day, preheat the oven to 325° F and place the rolls directly on the oven rack for 10-12 minutes..
To Freeze: They freeze beautifully. To re-crisp, place frozen rolls directly on the oven rack in a preheated 325° F oven for 10-12 minutes. They'll be even more crispy than first-baked!
Click here for more on these rolls in my blog.