Notes: This is yet another variation of my mother's peasant bread. I love using my muffin tin to make rolls especially around the holidays — there's something truly festive about passing a basket of rolls around the table. If you love this recipe, you might love my cookbook, Bread Toast Crumbs, which is all about easy bread baking and how to use every last crumb from the many loaves you bake.  Yeast: You can buy both SAF instant yeast and Red Star active dry yeast in bulk from Amazon. After you open the pouches, transfer the yeast to an airtight container and store in the fridge or freezer, where they will last forever. If you are using the individual packets of yeast, go ahead and use the whole packet — each is 2.25 teaspoons, which is fine for this recipe.  To make foolproof lukewarm water, boil some water — I use my teapot. Then, mix 1 1/2 cups cold water with 1/2 cup boiling water. This ratio of hot to cold water will be the perfect temperature for the yeast. To can create a warm spot for your bread to rise: Turn your oven on; then turn it off after 1 minute — this will create just a slightly warm environment to get the bread rising nicely. Butter: If you wish, you can melt a few tablespoons of butter and brush the tops of the just-baked rolls; then sprinkle with sea salt.