1 packet active dry yeast
2 cups all purpose flour and a little more for dusting.
1 tablespoons honey
4 tablespoons of butter
1 tsp of salt
4 cups of chilled water.
· Preheat the oven to 425F, 20 min before baking.
Dissolve a packet of active dry yeast in a few tablespoons of warm water along with honey.
Crack and beat an egg and set it aside.
Melt the butter and set aside.
To kneed the dough in a food processor using the metal blade:
Add flour and salt in the cup of the food processor and give it a pulse. Add the yeast mixture,egg and butter and give it another pulse. pour ice water slowly through the funnel of the running food processor, until the mixture turns into a ball. (Takes about 30 seconds.)
Quickly transfer the dough to a container and cover it with a plastic foil so you can see it rise to double in size.
Carefully place the dough on a flat surface dusted with flour. Kneed the dough two to three times. Deflate the dough to half its size. Cut it into equal parts. Roll them round by pulling the skin from the top and tucking it underneath. Place the rolls on the baking pan and let sit covered for 20 min so they can rise again.
With a knife or a blade cut through the top skin of the dough across a couple times right before transfering the rolls to the oven. Put some ice chips into a metal pan and place it on the lower rack of the oven and then transfer the rolls for baking in the middle rack. Bake for 20 minutes and spray the oven with water a couple times and bake for another 10 minutes. Check the inside temperature of the bread with the help of a thermometer.
Take the rolls out of the oven and place them on a cooling rack.