• 2 cups warm water (105 degrees F. to 115 degrees F.) •1 tablespoon active dry yeast • 1 tablespoon sugar • 1 1/4 teaspoons salt • 5 1/2 to 5 3/4 cups all-purpose flour • Olive oil cooking spray • Coarse salt • Yellow cornmeal
In a large mixing bowl, dissolve yeast in the warm water. Stir in sugar and salt. With a wooden spoon, stir in as much of the flour as you can. Turn out onto a lightly floured surface and knead in enough of the remaining flour to make a moderately stiff dough (6 to 8 minutes)
Or, you may prepare the dough in a stand mixer with a dough hook: In a large mixing bowl dissolve the yeast in the warm water. Stir in sugar and salt. Add flour, 1 cup at a time, beating with the dough hook on low speed until a moderately stiff, smooth dough forms.
For both methods, light spray a bowl with olive oil cooking spray. Shape dough into a ball and place in oiled bowl. Turn dough once. Cover with a clean kitchen towel and let rise in a warm place until doubled in size (45 minutes to 1 hour). Punch dough down. Turn dough out onto a lightly floured board or surface. Cover and let it rest for 10 minutes. Shape into 14 round rolls.
Spray a very large baking sheet with cooking oil spray. Sprinkle heavily with corn meal. Place rolls on prepared baking sheet. Let rise for 5 minutes. Slash tops in 2 or 3 places with a sharp knife. Brush rolls with water. Sprinkle with coarse salt if desired.
Place an empty baking pan on the bottom rack of an unheated oven. Pour boiling water in the pan to a depth of one inch. Set oven at 400 degrees F. Place rolls on the ovens second rack. Bake for 25 to 30 minutes until crusty and golden brown. Remove from baking sheet immediately and cool on wire rack. Serve warm.
