Ingredients

The following ingredients have 4 Servings
  • 1 package quick-acting active dry yeast (or 2 1/4 tsp bulk quick acting yeast, I use SAF instant)
  • 1 1/3 cup milk (105 to 115F degrees)
  • 3 to 3 1/2 cups flour or whole wheat flour
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon melted butter
  • coarse salt

Instruction

  • Dissolve yeast in warm milk with sugar in electric mixer bowl. Stir in 1 cup flour, oil, and salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms (mine always requires all the flour, your climate may act differently). Cover and let rise in warm place until double, about 45 minutes.
  • Preheat oven to 400 degrees F. Punch down dough in center and fold over a few times. Prep two cast iron skillets or stoneware bakers, or a 13x9 baking dish with non-stick cooking spray. Separate dough into 12 pieces and roll into balls, pinching the dough together with your fingers at the bottom. Place rolls into baking dish, leaving about 1/2" space between each. Brush with melted butter; sprinkle with coarse salt.
  • Bake until crust is light golden brown, about 15-20 minutes. Immediately remove from pan. Store loosely covered.