Heather says:

After getting the hang of basic white bread, these rolls should be a cinch. There are no fancy ingredients, but you will need a rolling pin.

Ingredients:

• 1 1/4 cup warm water + extra for sprinkling
• 2 1/2 tsp yeast
• 2 1/2 TBSP olive oil
• 3 1/2 cups flour (for best results use bread flour)
• 1 1/2 tsp salt
• 3 1/2 tsp sugar

Directions are after the jump.

Combine the yeast, warm water, and olive oil.

Whisk together dry ingredients in a large bowl.

Stir in the wet ingredients just until the dough comes together.

Knead on a lightly floured surface until smooth.

Divide the dough into 7 balls of equal size, allow to rest for 10 – 20 minutes. Lightly grease a cookie sheet.

Roll each dough ball into a rectangle about 4″ x 8″. It doesn’t have to be perfect.

Roll the dough lengthwise and lightly sprinkle the seam with water to seal.

Tuck each end under, and use a little water to seal. Place each roll, seam side down, about two inches apart on a greased baking sheet. Allow to rise in a warm, humid place.  I turn on my oven for five minutes at 200F and place a shallow pan of water on the bottom rack.

Let rise for 45 minutes to an hour.

Use a very sharp knife to cut two diagnol slashes in each roll. Do not touch the rolls with your fingers or you may leave funny dents.

Mist with water for a nice crust, but it isn’t crucial (I skipped that step). Bake for 15 – 20 minutes at 450F.

Cool for at least ten minutes on a wire rack.

Enjoy.