Hoagie Rolls

I cooked so much yesterday that I completely forgot to take pics of what I was making except for this one photos of some rolls.  Sometimes I feel like a drive through restaurant.  I make so much food for everyone else and then it walks out the door and all I have left to show for it are dirty pots and pans.  Anyway, these rolls are great for hoagies or large sandwiches.

For the rolls

• 2-1/4 tsp. rapid rise yeast
• 4 tsp sugar
• 3 cups all purpose flour
• 1½ tsp salt
• 1⅓ cups lukewarm water
• 2 tbsp olive oil

To prepare the rolls

1. In a small bowl or measuring cup, dissolve 1 tsp sugar in ⅓ cup of the lukewarm water
2. Sprinkle the yeast over the water and let stand for 10-15 minutes until the yeast activates and becomes foamy.
3. Meanwhile combine the flour, 3 tsp sugar and salt in the bowl of a stand mixer with the dough hook attached.
4. Add the proofed yeast and the remaining 1 cup lukewarm water.
5. Mix on low speed until the dough has been kneaded for at least 5 minutes before adding the olive oil and letting it work its way into the dough.
6. Turn the dough out onto a very lightly floured bread board or counter top.
7. Knead the dough by hand for at least 5 minutes after it comes out of the stand mixer, remembering to use as little flour as possible.
8. Use the heel of your hand to stretch the dough across the kneading surface in a sort of smearing action, then fold the dough back over itself, turn it around a half turn and and do the same again. Keep repeating this action for at least five to 10 minutes to develop good gluten in the dough. The dough should appear relatively smooth but still a little sticky to the touch.
9. Lightly oil a large bowl with olive oil, place the dough inside, cover it with plastic wrap and let it sit in a warm place for at least an hour until the dough doubles in size.
10. Again on a lightly floured surface, knead the dough back into a ball and cut into 6 equal pieces.
11. Form the dough pieces into about 5 inch lengths and place them a couple of inches apart on a parchment paper lined cookie sheet. You can dust the parchment with yellow cornmeal if you like but it shouldn't stick to the parchment paper in any case.
12. Very lightly brush the formed rolls with olive oil.
13. Drape the cookie sheet loosely with plastic wrap and let the rolls rise in a warm place for at least another hour until they at least double in size.
14. Preheat the oven to 425 degrees F. Place a small tray of boiling water in the back corner of the oven.  This causes humidity inside the oven, which helps the bread fully rise before forming a crust.
15. Bake for 10 minutes before reducing the heat to 400 degrees F and baking for an additional 20-25 minutes until the rolls are an even golden brown. They should sound hollow then tapped with your finger.