I made these to go with French dip sandwiches. LOVED these. I used the bread maker to do all the work.
Makes 16 rolls
1 1/2 cups water
1/4 cup olive oil
4 cups flour (you can use unbleached, all-purpose or white whole wheat)
2 teaspoons salt
1 tablespoon yeast
2 tsp sugar --Beth's addition after reading reviews
Combine the water, oil, flours, salt, and yeast in the pan of your bread machine according to the manufacturer’s directions. Set on the dough cycle and start the machine. Beth did this.
(If making the dough by hand: Place the water and oil in a medium saucepan and warm slightly. Transfer the mixture to a large bowl and add the yeast. Stir and allow the yeast to proof for 5 minutes. Add the flour and the salt. Stir to combine well. Turn the mixture onto a lightly floured surface and knead. Continue kneading for 5 minutes to create a smooth, elastic dough, adding more of the all-purpose flour as necessary. Transfer to a greased bowl and turn the dough ball to coat. Allow to rise until doubled in bulk, about 1 hour.)
When the machine beeps or the dough has doubled in bulk, Refrigerate overnight to develop the flavors or proceed to the next step.
Line a large baking sheet with parchment paper or a silicone baking mat. Remove the dough from the pan and divide it into sixteen equal parts. Form each part into a short, thin oval and place equal-distance apart on the prepared baking sheet.
Preheat the oven to 400ºF.
Allow the rolls to rise for 20 minutes or longer, until doubled in bulk.
Bake the rolls for 15 to 20 minutes until golden brown. Cool on a rack before serving.
Baked and cooled rolls can be stored in an airtight container in the freezer for longest storage. Thaw at room temperature before serving.