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1
Pour the water into the bowl of a stand mixer fitted with a dough hook.
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2
Add the yeast, flour, salt, sugar, and olive oil and stir with a rubber spatula just long enough to blend into a dough.
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3
With the dough hook, mix the dough on low speed (2 on a KitchenAid mixer) for 3 minutes.
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4
Turn the speed to medium-high (8 on a KitchenAid mixer) and knead until it clears the sides of the bowl and collects on the hook, becoming smooth and elastic, about 8 minutes more.
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5
At this speed, the mixer will walk possibly off the counter, so do not leave it unattended.
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6
(Alternatively, in a food processor combine the yeast, flour, salt, and sugar and pulse 2 or 3 times to combine.
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7
With the motor running, pour the water and oil into the feed tube and process until the dough forms a smooth ball.
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8
To knead, continue to process for 30 seconds.)
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9
Oil a 7 x 11-inch baking dish.
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10
Scrape the dough into the dish and pat it with oiled fingertips to flatten it.
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11
Let it rest and relax for 5 minutes, then use lightly oiled fingertips to push and stretch it across the bottom of the dish.
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12
Cover with plastic wrap and let the dough rise in a warm, draft-free spot until it has more than doubled in volume and reaches the top of the pan, about 2 hours.
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13
Lightly oil a large baking sheet.
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14
Uncover the dough and place the baking sheet, right side down, on top of the dough.
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15
Invert the dish onto the baking sheet and shake once or twice to release the dough onto the sheet.
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16
Use a sharp chefs knife to cut the dough into 6 squares, and use the edge of the knife to push the squares 3 inches apart on the baking sheet.
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17
Put 4 short drinking glasses near the corners of the pan and drape a sheet or two of plastic wrap over them so that it covers the dough pieces and keeps them moist but does not touch them.
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18
Let the dough pieces stand until they have expanded by about 50 percent, about 40 minutes.
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19
Preheat the oven to 475 degrees.
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20
Remove the plastic and glasses and bake the rolls until dark golden brown, about 20 minutes.
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21
Brush the hot rolls with olive oil.
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22
Let cool completely on the baking sheet before slicing with a sharp serrated knife.
