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Dissolve 1 tsp sugar in ⅓ cup warm water. Sprinkle yeast over water and let stand 10 to 15 minutes until yeast activates.
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Combine flour, 3 tsp sugar and salt in a bowl with a dough hook.
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Add yeast mixture and 1 cup lukewarm water.
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Mix on low until dough has been kneaded for 5 minutes before adding olive oil, letting it work its way into the dough.
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Turn dough onto floured surface. Knead dough by hand 5 minutes, using as little flour as possible. Using the heel of your hand, fold and knead the dough for 10 minutes.
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Lightly oil bowl with olive oil, place dough in bowl, cover with plastic wrap and rise 1 hour.
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Knead dough back into a ball and cut into 6 equal pieces.
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Form pieces into 5 inch lengths and place a couple of inches apart on a parchment lined baking sheet that has been dusted with cornmeal. Lightly brush dough with olive oil. Cover with plastic wrap and rise 1 hour or until it doubles.
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Preheat oven to 425 F. Place small tray (or a pie plate) of boiling water in back corner of oven.
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Using a sharp knife cut a ¼ inch deep slit down the center of the rolls.
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Bake 10 minutes, before reducing heat to 400 F and bake 20 to 25 minutes until rolls are golden brown. Cool on wire rack.