Ingredients
Scale
- 1 1/2 cup warm water (110F)
- 3 teaspoons instant yeast
- 2 tablespoons sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3 1/2 cup flour (1 cup White Whole Wheat flour, 2 1/2 cups all-purpose flour)
Instructions
- 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.
