7-8 c. flour
2 env. active dry yeast
4 tsp. salt
3 c. lukewarm water

In a large bowl, measure 7 cups flour. Stir in yeast and salt. Form a well in the flour; pour in the 3 cups lukewarm water. With a spoon, slowly incorporate the flour into the water. Work dough into a ball by hand and put it on a lightly floured board.

The dough should be sticky. Begin turning and folding dough with a pastry scraper. Sprinkle small amounts of flour on the work surface; work into dough. The dough should be sticky; will become elastic.

Place dough in a greased large bowl. Cover tightly with plastic wrap; set in warm place. Allow dough to expand 1 1/2 to 2 hours, until doubled. Punch down, recover, let double again.

Turn dough onto a floured surface, punch down, knead briefly to release air bubbles. Divide dough into about 24 balls. Shape into mini loaves; place on baking sheet. Let rise again until double in size. Preheat oven to 425 degrees.

Five minutes before putting rolls into oven, place 1 1/2 cups water in pan and place pan in oven on bottom rack. Brush loaves with water before baking. Bake until golden in color, about 20 minutes; cool. Makes 24 rolls.