Directions:
Firstly, in a large mixing bowl, combine the bread flour, instant yeast, and salt. Mix well.
Make a well in the center of the dry ingredients and pour in the warm water and olive oil. Then, mix the ingredients together until a shaggy dough forms.
Transfer the dough to a floured surface and knead for about 10 minutes until the dough becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 8 equal-sized portions. Then, take each portion of dough and shape it into a round ball by tucking the edges underneath, creating surface tension on the top.
Place the shaped dough balls onto a baking sheet lined with parchment paper or sprinkled with cornmeal.
Cover the rolls with a kitchen towel and let them rise for another 30-45 minutes. Then, preheat the oven to 425°F (220°C).
Just before baking, lightly dust the tops of the rolls with some additional cornmeal.
Bake the rolls in the preheated oven for about 20-25 minutes or until they turn golden brown and sound hollow when tapped on the bottom.
Finally, remove the rolls from the oven and let them cool on a wire rack before serving.
I await your comments! Enjoy!
