My family loves those European style dinner rolls described as "airy crumb and yeasty, savory flavor and a crust so crisp it pratically shatters when you bite into it, yet chewy enough to offer satisfying resistance" This was the perfect description that came with the recipe. I found this recipe in Cook's Illustrated Magazine and they turned out wonderful. It says the secret to them is a little whole wheat for a nice earthiness, a bit of honey for a subtly sweetness and a very wet dough for more steam bubbles during baking for an airier crumb. The recipe itself it pretty simple but I feel it's the preparation and baking process that gives it that distintive rustic result.
Prep time does not include rising time. There's a lot of steps but it's just very complete.
UPDATE: Thanks to MarySC for this note -You are supposed to repeat the entire "fold three times and rest for 30 minutes" step a second time.
I'll add this to the directions.