Classic French Baguette Rolls

Ingredients:

• 3 cups bread flour (plus extra for dusting)
• 1 teaspoon instant yeast
• 1 1/4 cups lukewarm water
• 1 1/2 teaspoons salt
• Cornmeal or semolina flour for dusting (optional)

Instructions:

1. In a large mixing bowl, combine the bread flour and instant yeast.
2. Add the lukewarm water to the flour mixture and stir until it forms a shaggy dough.
3. Sprinkle the salt over the dough and knead it in the bowl or on a lightly floured surface for about 8-10 minutes until the dough becomes smooth and elastic.
4. Shape the dough into a ball and place it in a clean, lightly greased bowl. Cover the bowl with a kitchen towel or plastic wrap and let it rise in a warm place for about 1-1.5 hours or until the dough doubles in size.
5. Once the dough has risen, gently deflate it by pressing down on it. Transfer it to a lightly floured surface.
6. Divide the dough into equal-sized portions to make individual rolls. Shape each portion into a small baguette shape, approximately 6-8 inches long, tapering the ends.
7. Place the shaped rolls onto a baking sheet lined with parchment paper that has been sprinkled with cornmeal or semolina flour for a crispier bottom crust.
8. Cover the rolls loosely with a clean kitchen towel and let them rise for another 30-45 minutes, or until they have doubled in size.
9. Preheat your oven to 450°F (230°C) while the rolls are rising.
10. Using a sharp knife or razor blade, make diagonal slashes across the top of each roll just before baking.
11. Place the risen rolls in the preheated oven and bake for 15-20 minutes or until they turn golden brown and have a crispy crust.
12. Remove the baguette rolls from the oven and let them cool on a wire rack.

These classic French baguette rolls are perfect for sandwiches, as a side to soups, or as a delicious accompaniment to meals. Enjoy their crunchy crust and soft interior, reminiscent of an authentic French bakery!