Prep time: 1.75hrs (includes proofing times)
Cook time: 30 mins
Yield: 12 rolls
Ingredients:
3 ½ cups All Purpose flour
7 g Active dry yeast (2 ½ tsps)
1 tsp Sugar
1 ½ cup Warm water
2 tbsp Olive oil
1 tsp Sea salt
Instructions:
1. In a medium bowl, dissolve yeast and sugar in warm water.
2. Let stand until foamy to activate the yeast. About 10 minutes.
3. Sift together the flour, salt. Add the olive oil. Make a hole in the center of the flour mixture and add the water/yeast mixture. Knead the dough together until a smooth ball forms. About 5 minutes.
4. Place dough into a bowl and cover with plastic wrap. Leave in a warm place to proof for about 1 hour.
5. After the hour, punch down the dough. Divide the dough into 12 even balls. You can eyeball or weigh out the balls. Roll the individual balls to make a smooth ball. Place onto a baking tray lined with parchment paper, leaving about 2 inches between each ball. With a sharp paring knife, slit the top of each ball. Leave the balls to rest for another 30 minutes. Preheat the oven to 425 F.
6. Bake for 30 minutes.