Ingredients
Method
Mixing the Dough
- In a large mixing bowl, combine 4 cups flour, instant yeast, and salt. Mix well.
- Gradually add warm water and olive oil (if using) to the dry ingredients, stirring until a shaggy dough forms.
Kneading
- Turn the dough onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic. You may need to add a bit more flour if the dough is too sticky.
First Rise
- Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Shaping
- Once risen, punch down the dough to release air. Divide it into 12 equal portions. Shape each portion into a smooth ball.
Second Rise
- Place the dough balls on a baking sheet lined with parchment paper or dusted with cornmeal. Cover and let rise for another 30 minutes.
Preheat Your Oven
- Preheat your oven to 425°F (220°C) during the second rise.
Scoring and Baking
- Once the rolls have risen, use a sharp knife to make a shallow cut on the tops of the rolls (this helps them expand while baking).
- Bake for 20–25 minutes or until golden brown and the crust feels crisp.
Cooling
- Allow the rolls to cool on a wire rack for at least 10 minutes before serving. Enjoy them warm!
Notes
These rolls are best enjoyed fresh, but they can be stored! Place any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, place frozen rolls in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through.