Once again a not reading the recipe...

Somehow, we managed to pack in a weeknight so tight from end to end that there was almost no time to actually make the food we'd offered to our dinner guests between piano lessons, orthodontist appointment and a homecoming dance nail appointment. I figured if I premade everything, we'd be in good shape. What wasn't in good shape? These rolls. I made a double recipe and did not pay attention at all to the size of the pan they were suggesting. I also did not have the fridge space to do much more. I lined these babies up in a 9 x 13 pan like a non-reading fool... What I ended up baking was more like French Bread Dinner Roll pull apart Bread. It was honestly? Great!! Next time would I give them the breathing room they likely needed? Sure, make it like it's supposed to be, that makes sense... but this worked out and seconds and thirds were enjoyed! I loved that could make these a few days ahead and then bake them the day of. That really helped me with my zero time buffer we did to ourselves. In the end we had a great time with friends for dinner, it was a nice time before we were back to running around like crazy people.

French Bread Dinner Rolls
1 cup Warm Water Under 110 Degrees
1 teaspoon Active Dry Yeast
1/2 teaspoon Honey
2 1/4 cup All-Purpose Flour
1 teaspoon Salt

Mix water, yeast, and honey in a mixer fitted with a dough hook. Allow to sit for 8 minutes, until yeast becomes foamy.
Add all of the flour, sea salt, and knead on medium speed for about 8-10 minutes or until dough pulls away from the side of bowl, and becomes smooth.
Place dough into a well greased bowl, cover, and allow to rise for 45 minutes.
Fold each side of dough over onto itself on all four sides in the bowl to make a square, and recover the dough.
Allow to rise another 45 minutes, and repeat folding the dough. This is realigning the gluten in the rolls.
Recover dough and rise 30-45 minutes until doubled in size.
Grease 2 (8" or 9") round cake pans, or 9x13 pan with butter.
On a lightly floured work surface divide dough in half. Divide each half into 5. For a total of 10 rolls.
To shape rolls tuck edges of the roll under until rolls become smooth on top and round. Place rolls seam side down into greased pan (5 in each pan if using cake pans), and cover.
Place shaped rolls into the refrigerator for a minimum of 4 hours, or up to 2 days.
Preheat oven to 500 degrees and remove rolls from the refrigerator while oven preheats. Allow rolls to double in size.
Right before placing rolls in the oven mist with water.
Bake in 500 degree oven for 10 minutes. Reduce heat to 400 degree and bake 10-15 minutes more until rolls are brown on the outside and hollow sounding when top is tapped.
Remove from oven, and cool 5 minutes.