Steps
- Measure 2 cups of lukewarm water. Mix one-quarter with 2¼ teaspoons of active dry yeast and 1 tablespoon of sugar in a stand-mixer bowl. Rest for 10 minutes, until foamy.
- Add 5 cups of bread flour, the remaining water, and 2 tablespoons of unsalted butter. Mix with the dough hook on low for 3 minutes, until combined. Cover and rest for 30 minutes.
- Add 1 tablespoon of table salt; knead on low for 5 minutes, then medium-high for 2 minutes. Add a little flour if needed for a slightly sticky dough that clears the bowl. Cover and rise for about 1 hour, until doubled.
- Stretch and fold the dough over itself from each of four sides. Cover and rise for 30 minutes, then repeat the folds and rise for another 30 minutes, until doubled.
- Form 120g portions into taut balls. Set on a floured proofing cloth, cover, and rest for 20 minutes.
- Flatten each into a 6in / 15cm disk and press a deep crease across the center. Pull the crease ends slightly to form an oval; fold along the crease and twist the ends into points. Place seam-side down in ridges of the floured cloth.
- Cover and rise for about 30 minutes, until nearly doubled. Meanwhile, heat a baking stone on the middle rack and an empty metal roasting pan below it at 500°F / 260°C.
- Turn rolls seam-side up onto a cornmeal-dusted peel and slide onto the stone. Carefully pour hot water into the metal roasting pan, close the door, and immediately lower to 425°F / 220°C.
- Bake for 15-20 minutes, until puffed and golden; cool on a rack.