Servings: Makes 6 Sandwich Rolls

1 package dry active yeast (2 1/4 tsp) 1 package dry active yeast (2 ¼ tsp)
1 1/2 cups warm water (100 F.) 1 ½ cups warm water (100 F.)
19 ounces (by weight) bread flour (about 4 1/4 cups) 19 ounces (by weight) bread flour (about 4 ¼ cups)
1 1/2 tsp fine salt 1 ½ tsp fine salt

Add yeast to bowl.
Add warm water to bowl.
Mix.
Let stand 10 min.
Add flour.
Add salt.
Knead till smooth, soft and not too sticky (5 min. with mixer & dough hook).
Dough pulls away clean from side of bowl & hook (if too moist, add flour).
Add dough to oiled bowl. Oil the dough also.
Let rise for 60 to 90 min. (till doubled).
Transfer to lightly floured surface.
Cut into 6 pieces.
Make into balls.
Cover with dry cloth.
Let sit for 15 min. (to relax dough).
Make each piece into an oval rectangle (6 or 7 in.). Roll-up rectangle. Place seam side down. Taper the ends into points.
Place onto a parchment lined baking sheet (3 rolls per sheet) and cover.
Let rise for 1 hr. (till doubled).
Slash with sharp knife along the side of each roll (½ way between top & side) at a 45 degree angle and ¼ inch deep.
Spritz each roll with water before placing into oven.
Place into center of a 450 degree oven for approx. 20 min. (½ way thru. rotate pans and spritz with water again).
When done, remove from pan and place onto cooling rack until room temp. (makes rolls moister inside).

To improve the crust, put a dry, large, black-iron skillet on the lower rack and let it get screaming hot during the preheat phase.  To improve the crust, put a dry, large, black-iron skillet on the lower rack and let it get screaming hot during the preheat phase.
Add the loaves and just before closing the door, toss a 1/4 cup of water into the skillet and slam the door. The steam will simulate (to some degree at least)the special ovens French bakers use.  Add the loaves and just before closing the door, toss a ¼ cup of water into the skillet and slam the door. The steam will simulate (to some degree at least)the special ovens French bakers use.