French Bread Rolls

Directions

1. 1
   Dissolve yeast in mixer with water.
2. 2
   Add melted butter, sugar, dry milk, salt and pepper.
3. 3
   Whisk to incorporate.
4. 4
   Add 4 cups of flour and mix with dough hook.
5. 5
   Add additional flour until dough leaves the side of the bowl.
6. 6
   Knead dough by hand with a little flour until it is smooth and elastic Let rise in greased bowl, covered for about 2 hours until doubled.
7. 7
   At this point the dough can be refrigerated overnight or for 2 days.
8. 8
   Bring to room temperature before shaping.
9. 9
   Punch down and let rise until doubled again, about 2 hours.
10. 10
    Shape into 3 oz rolls, let rise covered for 45 minutes to 1 hour.
11. 11
    Sprinkle with rye (or all purpose) flour, slash with lame quite deeply, sprinkle with salt.
12. 12
    Bake at 450 for 20-25 minutes (throw 1/4 cup ice water onto bottom of oven as soon as rolls are put in or spray sides of oven with cold water), reduce heat to 400 and bake another 5 minutes.
13. 13
    Turn off oven and let rolls sit to crisp for another 5 minutes.
14. 14
    Cool at least 20 minutes.
15. 15
    Store rolls in plastic bag.
16. 16
    To recrisp, put into 400 oven for 5 minutes.