2 1/2 tsp. dry yeast or 1 pkt. 1 Tbsp. honey
1 c. warm water [110 degrees F] 1/4 c. olive oil
1 tsp. salt
Remove the dough form the bowl and dough hook, and work into a ball. Coat the bowl
with oil, placing the dough inside the bowl, and rub oil on the dough ball - this helps prevent the dough from drying out and forming a skin.
Place plastic wrap over the bowl and a clean kitchen towel, and place the bowl in a draft free warm spot to rise and double in size. This could take anywhere from 30 min. to an hour.
When dough has doubled in size, plop the dough ball out onto a clean and lightly floured work surface, without working it too much, cut the dough ball into 12 equal pieces. I do this by cutting the ball in half, and then cutting the halves in half, making 4 pieces. These are then divide into thirds, giving you 12 pieces of relatively equal size. Roll the pieces into balls.
Grease a 10" cake pan or other round high sided pan-round pans provide even baking. With a square or rectangle pan, the corners will get more crisp, because they get more heat than the rest of the rolls. Place 8 rolls evenly placed around the edge, they won't be touching each other at this point, then place the remaining 4 rolls in the center, that is where I place the smaller rolls, if I haven't made them all the same size. Cover with a clean kitchen towel, and let rise a second time in a draft free warm area until the rolls are double in size, about 30 min. to an hour. Now, the rolls should all be toughing, with no spaces between them.
Bake at 375 degrees F. for 30 min. or until golden brown, remove from oven, and if desired, brush the tops of the rolls with butter for a more flavorful and soft crust, serve warm.