Makes 12 rolls
2 cups warm water
2 tsp yeast
1½ tsp salt
2 tsp sugar
1 tsp olive oil
4-5 cups flour
2-3 tbsp corn meal
In a mixer, with a bread hook, combine warm water, yeast, sugar . Let stand 5 minutes.
Add flour, salt, and oil all at once and mix on low setting until comes together in a ball, about 5 minutes.
Sprinkle corn meal on baking sheets, you will need two large cookie sheets
Divide dough into 12 pieces and shape into small french bread shapes. Dip finished dough in flour.
Place shaped dough 2-3 inches apart on baking sheets. (6 rolls to a sheet)
Using a serrated knife make three small slits on the top of each roll so they look like mini french breads
DO NOT let rolls rise into wrap or it will stick. Need a deeper baking dish than baking sheet like 9x9" dish. Cover each sheet lightly with plastic wrap and place in a warm area in your kitchen for 45-60 minutes or until dough has doubled in size.
Preheat oven to 475°
Place baking sheets side by side on your middle rack, if possible, or you may need to bake in two batches if only one fits at a time. Before closing the oven throw 3-4 ice cubes in the bottom of your oven. (This is the magic step that makes them hard rolls)
Bake rolls for 12-15 minutes or until golden brown.
Cool rolls on a cooling rack
https://reallifedinner.com/easy-homemade-hard-rolls-tmh/