Baking Under Quarantine

Homemade Hard Rolls 

Ingredients 

2½ C of bread flour
¼ t of quick-rising yeast
1t of salt
1¼ C of hot water from the tap 

Directions 

In a bowl stir-together the dry ingredients.  Add water.  Stir to mix.  Cover with plastic wrap and rest on the countertop for three hours – room temperature - 70F.

Turn-out the dough on a heavily-floured board and using a bench scraper fold it several times.

Form dough into a round and cut into eight equal wedges.  Manipulate each dough wedge into a ball.  It’s sticky – be generous with the flour on your hands and the board.

Dough balls go on a parchment paper-covered baking sheet.  Cover with a dish towel and allow to proof for an additional thirty minutes on the counter – room temp.

Preheat oven to 450 F.  After proofing bake on center rack for 20-30 minutes, depending.
Voilà!

Crunchy, crusty hard rolls.  Easy peasy.
First time for me and when I do it next I'll use hotter water and/or allow for longer proofing of the dough at Steps One and Three.
Short video here to summarize…..