Yield: 12 Rolls
1/2 tsp active dry yeast
1/2 cup + 3 tbsp water
3/4 tsp Arbol Pepper or Bourbon Honey
2 cups flour
1/2 tsp Australian Flake Sea Salt
3 tbsp Marrakech or Caramelized Garlic Olive Oil
In a small bowl add the water and honey, sprinkle the yeast on top and let sit for 5 minutes. Then stir.
In the bowl of your stand up mixer whisk together the flour and salt, make a well in the middle and add the yeast mixture and oil. With the hook attachment knead until the dough comes together and forms a ball (about 10-12 minutes, stop halfway and scrape off the dough from the hook and the sides of the bowl).
Remove the dough to a flat surface and knead into a ball, place in a lightly oiled bowl, cover and let rise in a warm draft free area for approximately 2 hours, or doubled in bulk.
Remove the dough from the bowl and punch down, form into 10 - 12 balls (keep the dough covered while making the balls), place on a parchment paper lined cookie sheet, cover and let rise in a warm draft free area for approximately 1 hour or until doubled in bulk.
Pre-heat oven to 400F (200C).
Brush the dough balls with a little olive oil and bake for approximately 10-15 minutes, until golden and when tapped on the bottom there is a hollow sound. Let cool or eat warm. Enjoy!