Crusty Rolls

Ingredients:

1 cup water (220ml)

½ teaspoon active yeast

1 teaspoon honey

2 ½ cups of Niobrara Grain and Milling Bread Flour

1 teaspoon salt

Directions:

1. Mix all ingredients together until well combined in a medium bowl. Do not knead. 

2. Cover and let sit for 30 minutes.

3. Stretch and fold on all four sides, and lift and slap the dough over on itself four times.

4. Cover and let sit for 30 minutes.3. 

5. Stretch and fold on all four sides, and lift and slap the dough over on itself four times.

6. Cover and let rise for two hours.

7. Sprinkle the surface with flour. Place dough on a floured surface. Fold the dough over on itself. 

8. Cut into four equal pieces. Make each piece into a ball. Cover and let rest for 10 minutes. 

9. Flatten gently each ball, then fold over, pressing the edges together to seal. 

10. Place in a tray, seam side down. Cover and let rise for 30 minutes.

11. Preheat oven to 425°F.

12. Sprinkle each roll with flour, and gently smooth flour over dough evenly. Use a razor or sharp knife to cut lengthwise.

13. Sprinkle water on the edges of the pan. Place another pan on top. 

14. Bake in preheated oven for 20 minutes.

15. Remove pan and bake for 10 minutes or until golden brown.