Step 1

In a bowl, dissolve the sugar into the lukewarm water then mix in the yeast and allow to bloom.

Step 2

While the yeast is blooming, add the flour, salt, and oil to the mixer bowl and mix with the wire whisk attachment until well combined.

Step 3

Once the yeast mixture has bloomed and is frothy on top, pour it into the flour mixture and mix to combine. If using sourdough starter discard, add it as well. Mix with the dough hook for 8-10 minutes on medium speed then transfer the dough to an oiled bowl to rise until doubled in size. (1 or more hours depending on ambient temperature)

Step 4

Divide dough into 6 equal portions and roll each into a tight ball. Place on a pan (or parchment paper if using a peel and a baking stone), dust lightly with flour, cover with oiled plastic wrap, and allow to proof until doubled in size again, 45 minutes to an hour.

Step 5

While proofing the dough, preheat oven to 425° Fahrenheit.

Step 6

Remove plastic wrap and spray rolls with water before putting in oven. Bake at 425° F for 25-30 minutes, until golden brown.