Hard Rolls! Yes you can!
Actually I prefer to use the Food Processor. It cuts the prep time by eliminating the hand kneading. If you love kneading, then go for the regular instructions.
Prepare the water / yeast as instructed. Pour the contents of the bag into the bowl of the food processor. Use the dough blade. If no dough blade is available, the regular blade will do.
Cover the food processor and process until the dough forms a ball. It will be shaggy and rough.
Let rest for 10 minutes. Turn on the food processor. The “ball” of dough should start moving around the container. Once the ball starts moving around the container, count 15 revolutions. The bread is now kneaded and it should be slightly sticky.
Put the dough on the counter and work it just a little to bring the dough together in a nice round ball. Put it in a large bowl and cover – allow to at least double, or allow to rise and rest for up to 24 hours. More time definitely adds a flavor dimension.
Form the dough into two baguettes. Cover and let rise until almost doubled
Pre-heat oven 30 minutes before baking. 425F. If using a baking stone, put the baking stone in the oven at the beginning the pre-heat.
Place a pan of HOT water on the bottom of the oven to keep the oven moist during baking and to assure a “hard” roll.
Prepare a pan with parchment paper or corn meal. I like to use parchment paper (no cleanup) and a baking stone. Parchment paper (or corn meal) and a baking sheet also works. The idea is to prevent sticking WITHOUT greasing a pan.
Cut the baguettes diagonally into rolls (you choose the size).
Place on the prepared baking pan or parchment paper.
Spray or brush rolls with water and sprinkle with poppy seeds if desired. Bake immediately. These do not require another rise.
Bake small rolls for 18-20 minutes – larger for 30.
Allow to cool. ENJOY!
If not using soon, I ALWAYS freeze in a double bag. Wait until they are cool to do this. About 1 hour before the meal, take out enough rolls from the freezer. So Fresh . . . So Good.