Instructions

1. In a large mixing bowl, add 3 cups flour, 1/4 teaspoon active dry yeast, and salt, and whisk to combine.
2. In a 2 cup wet measure, add 130-degree water, then add it to the dry ingredients.
   
3. Mix the water and dry ingredients until combined. Cover and allow to double in size (about 3 hours).
   
4. When the dough has doubled in size, turn the dough out on a floured surface. Using a dough scraper turn the dough over about 11 times.
5. Using a dough scraper, divide the dough into 6-8 even pieces. Roll them into balls. Use extra flour if the pieces get too sticky to handle.
   
6. Put a piece of parchment (large enough to go beyond the edges of the bowl) on a rimmed baking sheet.
7. Return the dough balls to the parchment-lined baking sheet, arrange in a circle, cover with a tea towel and allow to rise 30 minutes.
   
8. Put a lidded Dutch oven in the middle rack of the oven. (Make sure the knob on the rim is oven safe!)
9. Preheat the oven to 450 degrees F.
   
10. Before putting the rolls into the oven, brush with melted butter and sprinkle with your favorite seasoning mix.
11. When the oven is preheated and the dough is ready, carefully take the Dutch oven out of the oven, (make sure to use oven mitts!). Place the dough with the parchment paper in the Dutch oven and cover. Return the Dutch oven to the oven. Bake for 30 minutes with the lid on and then 10 more minutes with the lid and parchment paper removed.
    
12. When the bread rolls are done, allow it to cool on a wire rack for 5-10 minutes before serving. Enjoy!