1 package active dry yeast (or 1 Tablespoon)
1 teaspoon sugar
1 1/4 cups lukewarm water
2 teaspoons fine sea salt
About 3 3/4 cups unbleached all-purpose flour
Cornmeal (used to keep the dough from sticking to pan)
1 egg and a splash of milk (or water can be used)
Sprinkle fine sea salt
Proof the yeast using the first 3 ingredients.
Mix for about 2 minutes and then remove from bowl and knead for about 5 minutes by hand.
Transfer dough to bowl, cover with tea towel and let rise for about 40 minutes – the dough should rise slightly.
(The dough has risen)
Remove dough from bowl and cut the dough into four equal pieces.
Roll each piece into a small sausage-shaped roll (about 8 inches long). Cut each roll into four equal pieces.
Form each piece into a ball by rolling it between the work surface and the palm of your hand, slightly cupped, bringing the seamed edges under or on the bottom. Place balls on a baking sheet lightly sprinkled with cornmeal. Be sure to space your rolls about 2 inches apart.
You can also form the balls into knots by rolling them out into sausage links and then make a half knot and place on the baking sheet.
Cover with damp cloth and let rise again for about 40 minutes.
Preheat the oven to 475°F.
Mix 1 egg and splash of milk (or water) and lightly brush each roll with the egg wash.
Place baking sheet in the oven and bake rolls until golden brown – about 12 to 15 minutes.
Transfer the rolls to a rack to cool – this will allow the air to circulate under and around the bread to ensure a nice crust.
Keep an eye on your rolls towards the end of cooking time. You may need to turn your pan around to provide even cooking or browning.
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