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1
Put the yeast and milk in the bowl of a stand mixer and stir to dissolve the yeast.
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2
Add the sourdough starter and the olive oil to the bowl.
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3
Use the paddle attachment to stir the ingredients together.
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4
Slowly add the flour and then the salt.
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5
Mix for 3 minutes, then change the attachment to a dough hook.
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6
Scrape the sides and bottom of the bowl with a spatula, then knead the dough for 10 minutes on medium speed.
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7
Turn the dough out onto a lightly floured work surface.
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8
Knead the dough by hand until it is silky and smooth, about 5 minutes.
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9
Alternatively, if you dont have an electric mixer, you can combine the yeast and milk in a large measuring cup.
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10
Stir to dissolve the yeast and add the starter.
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11
Combine the flour and salt in a medium bowl, stirring to blend them together, and then form a well in the center of the flour.
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12
Add the milk, starter, and olive oil to the well and stir them together using a wooden spoon, slowly incorporating the flour by working from the center outward.
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13
When the mixture forms a loose dough, turn it out onto the counter.
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14
Knead the dough with your hands, incorporating any additional flour from the bowl, until you have a soft, tacky dough that has the consistency of soft Play-Doh.
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15
Knead the dough for 10 to 15 minutes until it is smooth and silky with a loose, elastic texture.
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16
Grease the inside of a bowl with the vegetable oil and put the dough inside, turning to coat with the oil.
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17
Cover the bowl with a damp towel and leave it on the counter.
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18
Let the dough rise for 1 hour and 15 minutes or until doubled in size.
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19
Lightly dust a baking sheet with cornmeal.
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20
Put the dough on a floured work surface and roll it into a log about 18 inches (46 centimeters) long.
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21
Use a pair of scissors to cut the log into 12 equal pieces.
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22
With the palm of your hand, roll each piece into a ball.
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23
Put the balls on the baking sheet, forming an evenly spaced 3 x 4 grid.
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24
Cover the baking sheet with a damp towel and let the rolls rise for 2 hours.
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25
Thirty minutes before the rolls are done rising, preheat the oven to 425F (220C).
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26
Remove the towel from the baking sheet and put the rolls in the oven.
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27
Bake for 10 minutes.
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28
Rotate the baking sheet and bake for another 8 to 10 minutes until the rolls are a dark golden brown and sound hollow when tapped with your finger.
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29
Remove from the oven and allow to cool on the pan.
