The Italian Baker's Semelle Rolls Recipe

By Hand: Stir the yeast into the water in a mixing bowl; let stand until creamy, about 10 minutes. Stir in the flour, 1 cup at a time, and the salt. When the dough is too stiff to stir, plunge in with your hands. Knead on a lightly floured work surface until solid and elastic, 8 to 10 minutes.

By Mixer: Stir the yeast into the water in a mixer bowl; let stand until creamy, about 10 minutes. Add the flour and salt and mix with the paddle until the dough pulls away from the sides of the bowl. Change to the dough hook and knead until solid and elastic, 3 to 4 minutes.

First Rise: Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 hour.

Shaping and Second Rise: Cut the dough into ten equal pieces and shape each piece into a ball. Brush a little oil over each and let rest 10 minutes under a towel. With the edge of your hand, make a deep indentation down the center of each ball; be sure to press down firmly. Place the rolls, cleft side down, on floured parchment or brown paper. Cover with a towel and let rise until doubled, about 1 hour.

Baking: Preheat the oven to 425oF. Just before baking, turn each roll over and reemphasize the cleft. Place the rolls, cleft side up, on an oiled baking sheet. Bake 15 to 18 minutes, spraying the oven three times with water in the first 10 minutes. Cool on a rack.