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1
Cover a baking sheet with parchment paper and set aside.
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2
Sift the flour into a large bowl. Add the salt, sugar, and yeast and combine.
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3
Cut in the butter until perfectly integrated.
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4
Make a well in the middle of the flour and pour in some warm water. Mix with a fork. Continue adding water little by little until a ball has formed. Then you can start hand kneading. You may find you need more or less water than what the recipe calls for.
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5
Lightly flour a work surface and knead the dough until it is elastic, firm, and no longer sticky.
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6
Transfer the dough to an oiled bowl, cover with a moist cloth, and set in a draftless, warm area to rise.
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7
Preheat the oven to 210 degrees Celsius.
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8
Once the dough has doubled in volume, turn it back out onto a floured surface. Punch the dough down in the middle and knead it into a ball again.
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9
Cut the dough ball into 10 portions. Roll each portion into a ball and set on the prepared baking sheet leaving plenty of room between each roll.
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10
Cover with a damp cloth and let rise another 30 minutes. They are done when you press the tops and they retake their shape afterwards.
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11
Baste the top of each roll with the water/salt mixture. This is what gives them crunch. Optionally, you can make a light slit on the top of each roll.
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12
Bake 15 to 20 minutes until golden and they sound hollow when the bottom is thumped.
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13
Store in a cloth bag for up to 1 to 2 days but do not refrigerate. Alternatively, freeze and reheat in the oven before serving.
