Step 1

Combine warm water, yeast and a pinch of sugar in a small measuring cup. Allow to proof for about 10 minutes.

Step 2

Combine bread flour, salt, and sugar in a stand mixer. With dough hook attachment mix just until combined. With the mixer on low speed slowly add yeast mixture to flour mixture. Add in olive oil. Continue mixing until thoroughly combined. Increase speed to medium-low and knead for about 5-7 minutes or until dough is smooth and supple. If the mixture is too wet add flour 1 tablespoon at a time until dough is smooth. If the mixture is too dry add 1 tablespoon of water.

Step 3

Place dough in a greased bowl and cover with plastic. Let rise until doubled, about 45 minutes to 1 hour.

Step 4

Prepare a large baking sheet with parchment or baking liner. Sprinkle generously with cornmeal.

Step 5

Press dough down gently. Remove dough to a lightly floured surface and divide into 8-10 pieces (depending on size preference. I made 6" rolls and it made 10.)

Step 6

Roll each piece into an elongated approx 5" - 6" piece. (Will grow a bit as it rises.) Shape to curve ends in slightly. Slit 1/4" deep slit about 3 inches down the center.

Step 7

Preheat oven to 400 degrees.

Step 8

Place rolls on cornmeal sprinkled sheet pan. Cover with plastic wrap. Let rise for about 30 minutes.

Step 9

Bake rolls for 10-15 minutes or until golden brown. If you have a thermometer it should measure 200 degrees. Let cool for 20 minutes before serving