In the bowl of your stand mixer, add the yeast, 1/2 cup warm water and 1 teaspoon sugar. Stir gently to combine and let stand for 10 minutes.
Add the chile ancho, chipotle, brown sugar(or piloncillo), salt and cold water.
Gradually, with the mixer on low(2 speed), incorporate the flour little by little. You will need to stop and scrape down the sides often.
After about 10 minutes of mixing, the dough ball should begin to form. If it’s extremely sticky, mix in a little more flour.
Transfer dough to a lightly floured flat surface and gently form into a ball. Place into a greased glass bowl. Cover and let proof(rise) for 90 minutes. Best results if you place in a warm(but not hot) spot.
After 90 minutes, punch dough down and turn out onto a flat, lightly floured surface. Divide the dough into 8 equal size portions(4 oz. each). Shape into a ball, then into an oval(football) shape. They should be about 5 inches long. Transfer to a greased baking sheet. Cover and let proof for 30 minutes.
Preheat oven to 425 degrees F. Place an empty metal pan on the bottom rack of oven while oven preheats.
In a small bowl mix 1/2 a cup of water with 1 teaspoon of salt until dissolved. Brush rolls. Right before placing rolls to bake in the oven, add 2-3 cups of cold water to the metal pan in the oven. Bake rolls for 15-20 minutes or until lightly browned on top. Cool completely before storing in a plastic storage bag.