French Bread Rolls

I made these rolls to use with our meatball subs. They were so yummy! So much better than store bought subs. I did attempt to make them into subs, however, next time I will just make rolls because a roll is a much better serving size and if needed you can have two!

Ingredients:
1 1/2 cups warm water
1 tablespoon active dry yeast
2 tablespoons granulated sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups all-purpose flour, give or take a few tablespoons

Directions:
In the bowl of a stand mixer, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly. Combine the oil, salt and 2 cups of the flour. Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels. The dough should be soft and smooth but still slightly tacky to the touch.

Knead the dough in the stand mixer until it is very smooth and elastic, about 5 minutes. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour).

Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased baking sheet about an inch apart. Cover the rolls with lightly greased plastic wrap (don't pin the plastic wrap under the baking sheet or the rolls will flatten while rising). Let the rolls rise until doubled, about 45 minutes.

Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.