Crunchy Rolls

Instructions

1. Cover a baking sheet with parchment paper and set aside.
2. Sift the flour into a large bowl. Add the salt, sugar, and yeast and combine.
3. Cut in the butter until perfectly integrated.
4. Make a well in the middle of the flour and pour in some warm water. Mix with a fork. Continue adding water little by little until a ball has formed. Then you can start hand kneading. You may find you need more or less water than what the recipe calls for.
5. Lightly flour a work surface and knead the dough until it is elastic, firm, and no longer sticky.
6. Transfer the dough to an oiled bowl, cover with a moist cloth, and set in a draftless, warm area to rise.
7. Preheat the oven to 210 degrees Celsius.
8. Once the dough has doubled in volume, turn it back out onto a floured surface. Punch the dough down in the middle and knead it into a ball again.
9. Cut the dough ball into 10 portions. Roll each portion into a ball and set on the prepared baking sheet leaving plenty of room between each roll.
10. Cover with a damp cloth and let rise another 30 minutes. They are done when you press the tops and they retake their shape afterwards.
11. Baste the top of each roll with the water/salt mixture. This is what gives them crunch. Optionally, you can make a light slit on the top of each roll.
12. Bake 15 to 20 minutes until golden and they sound hollow when the bottom is thumped.
13. Store in a cloth bag for up to 1 to 2 days but do not refrigerate. Alternatively, freeze and reheat in the oven before serving.