Main Ingredients:
Bread Flour: 3.5 cups (or use unbleached flour)
Water: 1 cup + 100 ml
Active Dry Yeast: 2 tsp
Salt: 1.25 tsp
Directions:
1. Dissolve yeast in 100 ml warm water and let it stand for 3 min.
2. Mix the flour and salt together.
3. Pour the yeast mixture and the rest of the water into the center of the flour and mix to dough.
4. Knead for 10 min or until dough becomes smooth and elastic.
5. Cover the dough and leave it in a warm place for 1.5 hours or until doubled in bulk.
6. Turn out the dough into a lightly floured surface and punch down. Knead for 2 min.
7. Divide it into 24 pieces and shape them into small rolls.
8. Slightly sprinkle the baking sheet with cornmeal and transfer rolls to it.
9. Leave the rolls for 15 min. Meanwhile preheat the oven to 450 F.
10. Spray the rolls and the oven walls with water.
11. Bake for 20 min.
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