1. To prepare dough by hand: In a large mixing bowl, dissolve yeast in the warm water. Stir in sugar and salt. With a wooden spoon, stir in as much of the flour as you can. Turn out onto a lightly floured surface and knead in enough of the remaining flour to make a moderately stiff dough (6 to 8 minutes). OR, to prepare dough in a stand mixer with a dough hook: In a large mixing bowl, dissolve yeast in the warm water. Stir in sugar and salt. Add flour, 1 cup at a time, beating with the dough hook on low speed until a moderately stiff, smooth dough forms.
2. For both mixer and hand versions, lightly coat a large bowl with olive oil. Shape dough into a ball and place in oiled bowl. Turn dough once; cover with a clean kitchen towel. Let rise in a warm place until double in size (45-60 minutes). Punch dough down. Turn dough out onto a lightly floured board of surface. Cover and let it rest 10 minutes. Shape into 14 round rolls.
3. Grease a very large baking sheet or two smaller baking sheets; sprinkle heavily with cornmeal. Place rolls on prepared baking sheet. Let rise for 5 minutes. Slash tops in 2 or 3 places with a sharp knife. Brush rolls with water. Sprinkle with coarse salt, if desired. Place an empty baking pan on the bottom rack of an unheated oven. Pour boiling water in the pan to a depth of 1 inch. Set oven at 400F. Place rolls on oven's second rack. Bake for 25-30 minutes until crusty and golden brown. Immediately remove from pan; cool on wire rack. Serve warm.
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|Serving Size: 1 Serving (17g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 4 (16%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 284.9mg||10 %|
|Potassium 46.8mg||1 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 3.6g|
|Protein 1.1g||2 %|
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Calories per serving: 25
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