Begin by combining 1/4 cup of the warm water and sugar in a mixing bowl. Add yeast, and let proof for around 10 minutes, forming a nice foam.
Attach mixing bowl to stand mixer (if using), and add salt, olive oil, 3/4 cups warm water and 1 cup of flour to start. Begin mixing on a lower setting to incorporate. Add another cup of flour, and continue mixing. Once that comes together, add another 1/2 cup flour, and kneed that in. If the dough is still sticky/sticking to the bottom of the bowl, continue to add a bit more flour in small increments until it comes together and pulls off the bottom of the mixing bowl.
Drizzle a bit of olive oil in the bottom of a bowl and transfer the dough there. Roll the dough around the bowl to get a nice coating to prevent sticking. Cover the bowl with a damp towel and let the dough rise for about 30 minutes, or until doubled in size. I like to put my dough in an oven with just the light on to provide a little bit of warmth.
After the dough has risen, place it on a floured work surface and give it a quick kneed. Divide into 4 sections, and roll each section out into an 8-10 inch long rolls. Place the rolls on a baking sheet, and optionally brush with olive oil and sprinkle with Italian herbs. Let these rise again for another 30 minutes. If you are using your oven to rise, remove them from the oven and get the oven pre-heating to 350 degrees F.
Bake for 25 minutes, and then let the bread cool on a rack for another 20 minutes or so. Enjoy!
Ingredients
Directions
Begin by combining 1/4 cup of the warm water and sugar in a mixing bowl. Add yeast, and let proof for around 10 minutes, forming a nice foam.
Attach mixing bowl to stand mixer (if using), and add salt, olive oil, 3/4 cups warm water and 1 cup of flour to start. Begin mixing on a lower setting to incorporate. Add another cup of flour, and continue mixing. Once that comes together, add another 1/2 cup flour, and kneed that in. If the dough is still sticky/sticking to the bottom of the bowl, continue to add a bit more flour in small increments until it comes together and pulls off the bottom of the mixing bowl.
Drizzle a bit of olive oil in the bottom of a bowl and transfer the dough there. Roll the dough around the bowl to get a nice coating to prevent sticking. Cover the bowl with a damp towel and let the dough rise for about 30 minutes, or until doubled in size. I like to put my dough in an oven with just the light on to provide a little bit of warmth.
After the dough has risen, place it on a floured work surface and give it a quick kneed. Divide into 4 sections, and roll each section out into an 8-10 inch long rolls. Place the rolls on a baking sheet, and optionally brush with olive oil and sprinkle with Italian herbs. Let these rise again for another 30 minutes. If you are using your oven to rise, remove them from the oven and get the oven pre-heating to 350 degrees F.
Bake for 25 minutes, and then let the bread cool on a rack for another 20 minutes or so. Enjoy!
