I think these French Bread Rolls may just be the best thing I have made this year.The French serve them warm for breakfast but we both ate them for both breakfast and lunch. We found that they tasted better than first thing in the morning as the flavours had a chance to develop when left for a few hours.
Petits Pains Chauds du MatinIngredients15 g fresh baker's yeast250ml semi-skimmed milk warmed to 43 degrees1 Tablespoon olive oil1 teaspoon salt1 Tablespoon  sugar400g Bread flourInstructionsThe night beforeIn a large container, mix the yeast and the  walm milk until the yeast is completely dissolved.Then add oil, salt, sugar and flour little by little.Knead for about 5 to 10 minutes until you obtain a soft dough (Add flour little by little if you see that your dough sticks too much).Form a ball, put it in a bowl, cover with cling film and leave to rise for 30 minutes in a warm place away from drafts.Knead the dough again for 2-3 minutes.Form a large sausage with the dough and divide it into 8 pieces. Form balls by rolling the pieces in flour.Place the 8 balls of bread on a baking sheet lined with parchment paper, making sure to leave enough space between the balls that will swell.Cover with a damp cloth and store overnight in the bottom of the fridge.The next dayPreheat the oven to 225°C and remove them from the fridge. (Meanwhile, you can set the table, coffee, and even squeeze oranges!)Take the loaves out of the fridge and bake them for 10 to 12 minutes...