This is the roll version of my Easy French Bread recipe. Pretty much the same recipe, just a couple of differences in the directions!
While the yeast is rising, combine the rest of the water, salt, sugar, and oil in a large bowl or the bowl of an electric mixture. Add the risen yeast mixture and about 2 cups of flour. Stir to combine. If you’re mixing the bread by hand, continue adding flour in small amounts until the mixture is difficult to combine by stirring.
Grease your hands with a little oil, punch the dough down, and shape into golf-ball size rolls, stretching the dough between your fingers and pinching it underneath to make it smooth. Roll in a little bit of flour to coat them slightly. Place on baking sheets (with room between them so that they can spread out), and cover with a tea towel and let them rise for 35 minutes.
Preheat the oven to 400 degrees F and set the timer for 10 minutes. Meanwhile, using a very sharp knife or bread scoring tool, make a little slit in the top of each roll. Allow them to rest until the timer goes off.
Bake for 20-25 minutes, or until golden brown. Cool on wire racks.
The Perfect Amount of Flour: If you have a kitchen scale, this recipe is perfect with 920g of flour.