Bread or Rolls

(originally from one of the teachers at the Habitat Audubon Sanctuary
in Belmont, MA - she called it "bones" as she used it to make 
thing with her students - I added a few ingredients to make it more
tasty)

    1 package yeast
    1 + 1/2 cup hot water (120 degrees)
    4 cups flour + a bit
    4 tbsp sugar
    2 tsp salt
    1 tbsp rosemary  (OPTIONAL)
    1 tbsp honey
    1 tbsp canola oil

add yeast to water
whisk dry ingredients

mix water and dry ingredients, 
knead thoroughly for a couple minutes to activate the gluten
(you may need to add flour till it is good bread dough - as much 
as 1/4 cup more flour - I find that if the dough is too wet it
is hard to handle, and if it's too dry it can't be kneaded)

Let rise for 1 hour to 1+1/2 hour

preheat oven to 425

make small rolls and place them on a lightly greased cookie sheet 
brush with canola oil or melted dairy-free margarine
sprinkle with large-grain salt (e.g., Kosher Salt)

Bake @ 425 for 12-15 minutes

I have also made two long loaves out of this batch and cooked them
for about 30-40 minutes - if you cook it on a pizza stone, you get
a really crunchy crust.  I find that the honey allows the surface
of the rolls or bread to get brown.  Without that, they look a 
pale white and you can over-cook them because they haven't "browned".
Besides, the browning makes them more attractive.