In a large mixing bowl combine all dry ingredients. Combine well with a fork. Add water and oil and combine again using fork and your hands. Knead the dough for at least 3-4 minutes. Form into a ball and cover with a tea towel to let rise for about 45 minutes or until doubled in size.

Once risen, transfer dough to a clean lightly floured surface and roll out into an evenly portioned log. Using a sharp knife cut the log in half. Cut each half into 5 equal portions to equal 10 total.

Form each portion into a ball and using two hands gently roll the dough under slightly to create a smooth top surface (like the motion of folding socks together). Ensure that the bottoms are smooth as well by gently pressing and rocking it into your palm or a flat surface to evenly seal off the bottom.

Place rolls on a cookie sheet (lightly sprayed with olive oil or covered in parchment paper). Give about 3” space between each roll. I end up using 1 large cookie sheet and 1 smaller, placing them long ways in the oven on the same rack. You can cook 2 separate batches if needed. Option to use a pizza stone.

Baste each roll with melted butter (you should have some left over for after the bake).

Baste rolls again with melted butter after bake if you wish for a smoother texture and golden color.

Enjoy with any dinner as a side roll. Or, slice in half to use for any sandwich or hamburger!