Italian-Style Rolls

Directions

1. 1
   Place the kneader attachment onto the stand mixer.
2. 2
   Proof the yeast with 1 teaspoon sugar in 3/4 cup water for 10 minutes or until foamy.
3. 3
   In the stainless steel mixing bowl place 3-1/2 cups flour, salt, 1 tablespoon sugar and melted butter.
4. 4
   When the yeast has proofed add to the bowl along with 3/4 cup warm water.
5. 5
   Start kneading adding in more flour only if needed (total kneading time should take about 8 minutes) do not add in too much flour or the buns will be heavy, when finished kneading the dough should feel soft but semi-sticky and smooth and should stick to your hands only slightly when removing from the bowl.
6. 6
   Remove the dough to a very lightly flour-dusted surface; cover with clean tea towel and let rest 5 minutes.
7. 7
   Shape into a ball (the dough will come together nicely after resting).
8. 8
   Place into a large greased deep glass bowl.
9. 9
   Cover and let rise for about 60-90 minutes.
10. 10
    To check if the dough is ready to be punched down, very gently stick two fingers about 1/2-inch into the dough, the dough is ready when the finger marks remain.
11. 11
    Punch down dough and slice in half.
12. 12
    Slice each half into 4 even pieces.
13. 13
    Shape each piece into a round ball.
14. 14
    Place balls spacing well apart onto a 10 x 15-inch greased baking sheet (2 balls across and 4 balls down).
15. 15
    Cover and let rise 30-40 minutes.
16. 16
    Bake at 375 for about 22 minutes or until light golden brown.