flour, salt, sugar and yeast in a large mixing bowl. Stir in 1 cup warm water.
If you have a stand mixer with a dough hook, mix the dough until dough forms a
ball and pulls away from the sides of the bowl.
If mixing by hand, knead dough
inside the bowl until it forms a ball.
Transfer dough to floured countertop and knead a few
times; place in a floured bowl, turning the dough to lightly coat it with
flour. Cover the bowl with a warm, moist kitchen towel and let rise 60-90
a baking sheet with nonstick spray or line with parchment paper. Remove dough
from bowl and shape into 10-12 round rolls.
Quickly pass each roll under warm
running water and place on the baking sheet. Cover with a floured kitchen towel
and let rest for 30 minutes.
Brush rolls with warm water and dust them with flour;
sprinkle with sesame seeds, poppy seeds or coarse salt if desired. Let rest 10
rolls are resting, place a large pan with hot water on the lowest rack of your
oven. Position the top rack in the middle of the oven.
Preheat oven to 400°F. Take care when opening
the oven door; water will be steaming.
or sprinkle the rolls with water again and place baking sheet in the oven on
rack above the steaming pan.
Bake 30 minutes.
Remove from oven and cool on a
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