This month I saw a post on the King Arthur blog about hard crusty rolls. I read about them in the King Arthur Baker's Companion as well. This recipe calls for a 'poolish', kind of a little starter the night before. I had never tried a slow rise and found it intriguing. I started mine Saturday evening and added to it Sunday morning and worked on it off and on most of the day. It was quite interesting, the slow rise, so far I have only made breads that I can complete in an afternoon. The book said the slow rise gives it a better taste and texture.
Upon completion of baking the rolls we were pleasantly surprised. They were tasty and crunchy. I felt that my batch was a bit heavy in the middle, so hopefully next time I can remedy that. I put the rolls to rise on a parchment paper lined stone, but was disappointed because the bottom of the rolls were a tad burnt. When baking directly on the stones (from The Pampered Chef) I haven't had burnt bottoms. I tend to think it was the parchment paper, but I can't be sure, yet. Next time I will try it with only the stones and see the difference.
Over all, we really enjoyed these rolls. We give them three thumbs up.