3 1/2 cup flour (1 cup White Whole Wheat flour, 2 1/2 cups all-purpose flour)
In a mixing bowl, add warm water, yeast, and sugar. Stir to combine.
Set aside for 10 minutes to let the yeast proof. If it foams, it is ready to go, but you may want to start again if you see little activity.
Next, add oil, about 3/4 of the flour, and salt. Stir to combine.
Add in the rest of the flour and knead for about 5 minutes with a machine or 10 minutes by hand. The dough should be slightly sticky but manageable as you knead. If the dough is too sticky, add a little flour a tablespoon at a time.
Place dough in a greased bowl, cover with saran wrap, and let it rest in a warm place for about 1 hour.
Remove dough from bowl to a floured baking area.
Then divide the dough into 32 pieces.
Shape each piece into a roll and place on a baking tray.
Use 13 rolls for the inner circle and the rest for the outer ring. The rolls should be touching.
Cover with saran wrap and let sit for 30 minutes.
Preheat the oven to 400F and place a pan with warm water on the bottom rack.
Remove saran wrap from the rolls, brush each roll with olive oil, and sprinkle with flaky salt.
Bake for 18-20 minutes, until the rolls are golden brown.