7g (1½ teaspoons) instant yeast, or bloom active dry yeast before using
7g (1¾ teaspoons) kosher salt; for table salt, use half as much by volume or the same weight
270g (1¼ cups) tepid water
25g (2 tablespoons plus 1 teaspoon) canola or other neutral flavored oil
15g (1 tablespoon) fresh lime juice
12g (2 teaspoons) sugar
Nonstick cooking spray
In a large bowl, mix flour, yeast, and salt. In a separate bowl, combine water, oil, sugar, and lime juice. Stir until sugar is dissolved.
Using a fork, slowly stir liquid into flour until a shaggy dough forms. Turn out onto pastry mat and knead 5 minutes or until smooth and stretchy.
Form a round, smooth ball and place in oiled bowl to rise until doubled (1 to 1½ hours).
Punch down and form a smooth, taut ball, and allow to rest 20 minutes.
Divide into 4 or 6 parts depending on size rolls desired. Allow to rise 15 minutes, covered.
Form each piece into a ball, gathering edges together. Place edges down and roll into a smooth ball. Once all balls are formed, allow to rise 15 minutes, covered.
Flip a ball seam up and press ⅔ of the ball semi-flat with your palm. Leaving the unpressed portion intact, roll the pressed part out. Roll into a cylinder with the unpressed portion at the center. Pinch the seam together and place in baguette pan. Allow to rise 45 minutes.
While rising, place pan of water on bottom rack and preheat oven to 475°F.
Slash rolls with lame or razor blade, ¼" deep leaving ½" unslashed at each end of the roll.
Spray rolls with water and spray walls of oven; bake for 8 minutes. Rotate rolls and bake another 4 minutes.
Reduce heat to 400°F; cook another 6–8 minutes. If bottoms are not a desirable golden color, turn rolls over and cook 2–3 minutes.
Place on wire rack to cool for at least 15 minutes before eating.
