1 3/4 cups bread flour
1 1/4 tsp active dry yeast
1 1/4 tsp coarse salt
1/2 cup plus 3 T warm water (110 to 115 F)
1. In the work bowl of a food processor, pulse flour, yeast and salt together until combined. With the motor running add water through work-bowl spout, blending until dough comes together and forms a ball. Let dough rest for 5 minutes.
2. Turn out onto a lightly floured surface and knead a few times until dough forms a ball. Place in a large bowl, cover with plastic wrap and let rise for 1 hour in a warm (85 F) place, free from drafts.
(The rest of the recipe is for the French rolls, although I've never made them, I thought someone might be curious.)
3. Turn dough out onto a lightly floured surface and knead several times until dough forms a smooth ball. Return dough to bowl, cover with plastic wrap and let rise a second time until doubled in size, approximately 1 hour.
4. Line a baking sheet with parchment paper. Set aside.
5. Divide dough into 12 pieces. Shape pieces into smooth balls. Place 2 inches apart on prepared baking sheet. Brush with butter. Let rise until doubled in size, approximately 45 minutes.
6. Preheat oven to 425 F.
7. Bake rolls until golden brown, 8 to 12 minutes. Remove from oven and brush with butter. Serve warm with more butter.
