YUMMY RUSTIC ROLLS!!!

Ok I made some awesome yeast risen "rustic" rolls yesterday! They are awesome. Here's the recipe and pics.

 P.S. It has 4! rises.. So plan on spending some time on these but it soooooo worth it. The crust is crunchy and the perfect tender chewiness, and the inside is soft and fluffy.

"Rustic Yeast Rolls"

Makes 16 small or 8 large rolls

1 1/2 cups room temperature water

1 1/2 teaspoons instant or rapid-rise yeast

2 teaspoons sugar

3 cups bread flour

 4 tablespoons white corn meal

2 teaspoons kosher salt

Whisk water, yeast and honey in bowl of stand mixer until well incorporated.

Add flour and cornmeal until its well incorporated.

(1st rising)

 Cover and let rise for 30 min.

*Or until doubled.

Spinkle salt over dough and knead on low speed for about 5 min.

Increase speed to medium until dough is smooth and slightly tacky.

*If dough is tacky add a tablespoon or 2 of flour.

Transfer dough to greased bowl.

(2nd rising)

 Cover and let rise for 1 hr.

*Or until doubled.

Knead dough 4 times a corner at a time.

(3rd rising)

 Cover and let rise for 30 min.

*Or until doubled.

Spray 2 nine inch cake pans with cooking spray and set aside.

Transfer dough to floured surface.

Cut in half and gently stretch each half to about 16 inches.

Cut each into quarters and each quarter in half. (8 pieces per half)

Dust each with flour, and roll in palms to lightly coat in flour.

*Shake off excess flour.

Arrange 8 rolls in a cluster in each pan.

(4th rising)

Lightly cover and let rise for 30 min.

*Or until doubled.

30 min till baking preheat oven to 500 degrees.

Spray rolls with water.

Bake for 10 minutes or until tops are browned.

Take out rolls.

Reduce heat to 400 degrees.

Invert rolls and separate onto a cookie sheet.

Bake until rolls have a deep golden brown color crust and sound hollow.

*About 10-15 minutes.

Let cool about 1 hr and *inhale because they are so good hot from the oven!

I found this recipe in Cooks Illustrated "Holiday Baking 2010" 
*I sub'ed in the cornmeal instead of whole wheat flour, I enjoy the crunch it gives the rolls. Enjoy!