Ok, so I'm on a bit of a bread baking kick right now. I made these so we could have eggplant parmesan sandwiches with last night's leftovers. They were fabulous, and by far the best sandwich rolls I've made to date.
1 1/2 cup warm water
1 package yeast
1 tsp salt
2 tsp sugar
2 Tbsp olive oil
3 to 4 cups flour
Combine first 5 ingredients in a stand mixer, using the paddle attachment. Add flour, one cup at a time, while mixing on low. When dough forms a stiff ball, switch to the dough hook, and knead 10 minutes, adding flour as needed. Dough should be smooth and elastic, not sticky.
Grease a medium bowl with cooking spray. Shape dough into a ball and please in bowl, turning to coat. Cover with a dish towel and let rise 1 hour, or until doubled in bulk. Shape into rolls of desired shape. Torpedo-shaped hoagie rolls are standard, or you can roll the dough into a rectangle and slice into 6 squares, which are great for sandwiches. Cover and let rise 45 minutes. Slash tops of torpedo-shaped rolls with a sharp knife or scissors, but do not slash squares.
Preheat oven to 425. Bake rolls for 20 minutes, or until golden brown.