Ingredients:

  • 4 cups (500g) all-purpose flour
  • 1 ½ cups (360ml) warm water (about 110°F or 43°C)
  • 2 teaspoons (7g) active dry yeast
  • 2 tablespoons (25g) granulated sugar
  • 2 teaspoons (10g) salt
  • 2 tablespoons (30ml) olive oil
  • 1 egg (for egg wash, optional)
  • Coarse sea salt (optional, for sprinkling)

Instructions:

  1. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.
  2. In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
  3. Transfer dough to a lightly floured surface. Knead for about 10 minutes until smooth and elastic, adding light flour as necessary.
  4. Place the dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled.
  5. Punch down the dough and divide it into 8 equal pieces. Shape each piece into a round ball, flatten slightly, and create a star-shaped indent on top with a sharp knife.
  6. Place shaped rolls on a baking sheet lined with parchment, cover, and let rise for about 30 minutes.
  7. Preheat oven to 425°F (220°C).
  8. Brush rolls with beaten egg for color (optional) and sprinkle with coarse sea salt.
  9. Bake for 15-20 minutes until golden brown and crisp.
  10. Remove rolls from the oven and let cool on a wire rack.