Crusty French Bread Rolls

Step 1

Proof the yeast. Add 110 degree water, honey, and the yeast to a mixing bowl and mix it. Allow the mixture to proof for about 10 minutes. The yeast will get foamy.

Step 2

Add the ingredients. Combine the flour and salt to the water mixture in the mixing bowl. Mix the mixture and kneed for about 8 minutes to activate the gluten. The dough will be sticky.

Step 3

Allow the boule to rise, a couple of times. Place the boule in a well-oiled bowl and place a damp kitchen towel over the top of the bowl. Place the bowl in a warm, draft-free area (like inside a turned-off microwave) and allow the bread to rise for 45 minutes. Fold the dough into itself on all four edges of the dough. Cover the bowl with the towel and allow it to rise again for 30-45 minutes.

Step 4

Shape the rolls. Scatter flour on a flat work surface, then dump the dough onto it. Divide the dough into four equal sections. Divide the dough again in half into equal pieces. Fold the four edges of the dough under itself, then smooth the bottom and place it on a parchment paper-lined baking sheet or a 9 X 9 baking dish (whatever fits easier in your fridge).

Step 5

Refrigerate the French bread rolls. Place the rolls in the fridge and refrigerate for 4 hours or up to 2 days.

Step 6

Bake the rolls. Preheat the oven to 500 degrees. While the oven preheats, take the rolls out of the fridge and place them on the counter so they have time to warm up. Flick a little water onto the top of the bread rolls by wetting the tips of your fingers and flicking. Place the rolls in the oven and bake for 10 minutes. Reduce the oven to 400 degrees, then continue baking for another 10-15 minutes, until the tops are golden.