Italian-Style Rolls

I have made these buns many times, there wonderful with a pasta dinner, they bake out beautifully with a crispy light golden crust, you will get 8 large buns with this recipe! If you reside in the U.S. then use all bread flour, Canadian residents may use all-purpose flour --- I most always add in 1-1/2 cups of finely cubed cheddar towards the end of kneading, it really adds flavor to these buns

• Ready In: 2 hrs 22 mins
• Yields: 8 buns

Ingredients

• 1 1⁄2 cups water, divided
• 1  teaspoon sugar
• 3  teaspoons  yeast
• 3 1⁄2 cups white flour (might need more)
• 1  teaspoon salt (can use 1-1/4 teaspoons)
• 1  tablespoon sugar
• 2  tablespoons  melted butter (can use 3 tablespoons)

Directions

1. Place the kneader attachment onto the stand mixer.
2. Proof the yeast with 1 teaspoon sugar in 3/4 cup water for 10 minutes or until foamy.
3. In the stainless steel mixing bowl place 3-1/2 cups flour, salt, 1 tablespoon sugar and melted butter.
4. When the yeast has proofed add to the bowl along with 3/4 cup warm water.
5. Start kneading adding in more flour only if needed (total kneading time should take about 8 minutes) do not add in too much flour or the buns will be heavy, when finished kneading the dough should feel soft but semi-sticky and smooth and should stick to your hands only slightly when removing from the bowl.
6. Remove the dough to a very lightly flour-dusted surface; cover with clean tea towel and let rest 5 minutes.
7. Shape into a ball (the dough will come together nicely after resting).
8. Place into a large greased deep glass bowl.
9. Cover and let rise for about 60-90 minutes.
10. To check if the dough is ready to be punched down, very gently stick two fingers about 1/2-inch into the dough, the dough is ready when the finger marks remain.
11. Punch down dough and slice in half.
12. Slice each half into 4 even pieces.
13. Shape each piece into a round ball.
14. Place balls spacing well apart onto a 10 x 15-inch greased baking sheet (2 balls across and 4 balls down).
15. Cover and let rise 30-40 minutes.
16. Bake at 375 for about 22 minutes or until light golden brown.