- 4 cups all purpose flour
- 2 tsp salt
- 2 tsp quick yeast
- 2 tsp sugar
- 1 3/4 cup plus 2 T lukewarm water
- 1/4 cup plus 2 T olive oil
- spray oil
- Mix the dry ingredients with a whisk or fork in a large bowl.
- Add the water and olive oil and mix until incorporated. It should be lumpy and wet, but not glossy. Adjust water as needed.
- Spray oil the top of the dough and bowl sides, flip the dough and then spray again.
- Cover dough with plastic wrap and towel.
- Place in warm area to rise about 5-6 hours. I put on my stove top and turn the oven on to 150 degress F and the vent keeps the top warm. It needs to be about 70-74 degrees F.
- Pour dough out onto greased counter top and fold over twice. Cover with wrap and let rise another hour.
- Uncover and divide dough evenly into six to twelve pieces. (Depends on size of rolls you want.)
- On a floured counter top, shape the dough pieces into quick balls. Set aside and rest for a few minutes.
- Heat a Dutch oven or other large covered heavy pan with a cover in a 450 degree F oven for 15-20 minutes depending on size of rolls.
- Cook uncovered 5-8 minutes depending on size of rolls until golden.
- Remove to wire rack to cool.
Dough can be refrigerated for up to a week. Just remove from refrigerator and place on an oiled counter covered until room temperature - about an hour. Then bake as usual.
Add your favorite Italian herbs into this dough for a wonderful herbed bread.
For small rolls, you could cook them in a roasting pan with a lid or heavy cookie sheeet on top.
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