Instructions

• In a small bowl, combine 1 1/2 cups warm water (about 105°F), 2 1/4 teaspoons active dry yeast, and 1 teaspoon granulated sugar. Stir and let sit 5 minutes, or until the mixture is foamy.
• In a stand mixer fitted with the dough hook or in a large mixing bowl, stir together 2 cups of the all-purpose flour and 1 1/2 teaspoons salt.
• Add the yeast mixture to the flour mixture and mix on medium-low speed (or stir by hand) until incorporated.
• Add the remaining 1 3/4 cups of all-purpose flour in increments, kneading until the dough is smooth and slightly tacky but not sticky. Add a little more flour only if needed. Knead until the dough is elastic (about several minutes).
• Lightly coat the inside of a clean bowl with the 1 teaspoon olive oil, place the dough in the bowl, and turn it to coat the dough with oil. Cover the bowl with a towel and let the dough rest in a warm spot at least 30 minutes and up to 1 hour, or until doubled in size.
• Butter a 9×13-inch baking dish and set it aside.
• Punch the dough down, turn it onto a lightly floured surface, and divide it into 12 pieces for larger rolls or 16 pieces for smaller rolls. Shape each piece into a smooth ball.
• Place the formed rolls in the prepared baking dish, spacing them evenly. Make a diagonal cut across the top of each roll with a sharp bread knife or lame.
• Cover the dish lightly with a towel and let the rolls rise in a warm spot about 45 minutes, or until doubled in size.
• While the rolls finish their second rise, preheat the oven to 400°F.
• Bake the rolls for 15 minutes, or until the tops are golden brown.
• If desired, brush the tops with the melted salted butter. Slice and serve while warm.