Source: "Fine Cooking" This is one of my recently adopted recipes. I prepared it and it is wonderful. The end result are rolls with a crispy crust and soft chewy center. I always add wheat gluten when adding the flour. This produces a superior quality of bread so I am including it in the list of ingredients.

Ingredients

unsalted butter↗2 tablespoons
melted
dry yeast↗2 1⁄4 teaspoons
sugar↗2 teaspoons
water↗2 cups
70 degrees
nonfat dry milk powder↗1 1⁄4 ounces
1/2 cup
all-purpose flour↗6 cups
wheat gluten↗5 teaspoons
salt↗1 tablespoon
black pepper↗
to taste (I added 1 teaspoon coarse ground.)
rye flour↗1 cup
coarse salt↗
for sprinkling

Step-by-step instructions

1
Dissolve yeast in mixer with water.
2
Add melted butter, sugar, dry milk, salt and pepper.
3
Whisk to incorporate.
4
Add 4 cups of flour and mix with dough hook.
5
Add additional flour until dough leaves the side of the bowl.
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
At this point the dough can be refrigerated overnight or for 2 days.
8
Bring to room temperature before shaping.
9
Punch down and let rise until doubled again, about 2 hours.
10
Shape into 3 oz rolls, let rise covered for 45 minutes to 1 hour.
11
Sprinkle with rye (or all purpose) flour, slash with lame quite deeply, sprinkle with salt.
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
Turn off oven and let rolls sit to crisp for another 5 minutes.
14
Cool at least 20 minutes.
15
Store rolls in plastic bag.
16
To recrisp, put into 400 oven for 5 minutes.

Source: food.com

Original recipe ↗

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