Peasant Rolls

We went to a cute little Italian restaurant last weekend, and my dearly beloved was absolutely wild about their dinner rolls.  I tried a bite of one, and then set about trying to come close to that flavor after we got home.  An adaptation of a bread recipe from Beth Hensperger's cookbook, this was the result.

PEASANT ROLLS

1-1/2 cups warm water
3 tsp or 6 tsp yeast*
4-1/4 cups flour
2 tbsp gluten powder
1 tbsp sugar
1 tbsp salt
3 tbsp olive oil

Pour the water in your bread machine bucket or mixing bowl, and sprinkle the yeast over it (use the larger amount to get the rolls to rise faster).  Add the remaining ingredients in the order listed, and mix on the dough cycle in your bread machine or at slow speed with your mixer.  Knead for 10 minutes, let rest for 10 minutes, knead for another 5 minutes, then form into 16 balls.  Place on a baking sheet and flatten with your palm, then let them rise until doubled in size. Pour 1/2 cup of water in the bottom of your preheated oven, then bake at 375F for 20 to 25 minutes, or 375F Convection for 16 to 20 minutes.

My dearly beloved was just delighted that I nailed the flavor of the restaurant's rolls perfectly, and even more pleased that my crust was thinner.  My littlest fussbudget, from whom "It's OK" is high food praise, pointed out to me that he loves these rolls, and claims to have eaten 8 yesterday.  So it should come as no surprise to anyone that I made these Monday and Tuesday nights, and they're on schedule for today, as well!