Italian-Style Rolls

READY IN: 2hrs 22mins
YIELD: 8 buns


  • 1 12
    cups water, divided
  • 1
    teaspoon sugar
  • 3
    teaspoons yeast
  • 3 12
    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)


  • Place the kneader attachment onto the stand mixer.
  • Proof the yeast with 1 teaspoon sugar in 3/4 cup water for 10 minutes or until foamy.
  • In the stainless steel mixing bowl place 3-1/2 cups flour, salt, 1 tablespoon sugar and melted butter.
  • When the yeast has proofed add to the bowl along with 3/4 cup warm water.
  • 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.
  • Remove the dough to a very lightly flour-dusted surface; cover with clean tea towel and let rest 5 minutes.
  • Shape into a ball (the dough will come together nicely after resting).
  • Place into a large greased deep glass bowl.
  • Cover and let rise for about 60-90 minutes.
  • 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.
  • Punch down dough and slice in half.
  • Slice each half into 4 even pieces.
  • Shape each piece into a round ball.
  • Place balls spacing well apart onto a 10 x 15-inch greased baking sheet (2 balls across and 4 balls down).
  • Cover and let rise 30-40 minutes.
  • Bake at 375 for about 22 minutes or until light golden brown.