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1
Sprinkle yeast and sugar over water in a large bowl.
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2
Stir until combined.
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3
Let the stand until foamy, about 10 minutes.
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4
Add 2 cups bread flour and salt.
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5
Whisk vigorously until smooth, about 3 minutes.
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6
Stir in remaining bread and all-purpose flours, 1⁄2 cup at a time, using a wooden spoon.
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7
The dough will form a shaggy mass and clear sides of bowl.
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8
Turn dough onto a floured surface and knead about 5 minutes, adding more flour, 1 tablespoon at a time, as necessary, until dough is soft, silky and resilient.
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9
It should not be sticky.
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10
Place in a greased bowl and turn once to grease top.
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11
Cover with plastic wrap and let rise until tripled in bulk, 1 1⁄2 to 2 hours.
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12
(At this point, dough can be punched down and placed in the refrigerator to rise again overnight.)
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13
Portion dough into 2-ounce rolls (about the size of a golf ball) and place on lightly greased rimmed baking sheet.
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14
(You can also shape the dough into three 16-ounce loaves if desired.)
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15
Loosely cover with plastic wrap and let rise until doubled, 30 to 40 minutes.
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16
Preheat oven to 400F To prepare topping, combine olive oil, Parmesan cheese, garlic and oregano in a bowl until blended.
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17
Remove plastic wrap from rolls.
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18
Spoon topping over each roll.
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19
Bake 20 to 25 minutes, until golden brown.
