1. Place the packet of yeast, the sugar, and warm water in the bowl of your stand mixer.  While it proofs, place the dough hooks in your stand mixer. Also, take a minute to spray a silicon mat and two baking pans or cookie sheets with non-stick cooking spray.

2. After the yeast begins to proof (bubble), add the salt and olive oil.

3. Start your stand mixer slowly, and begin to add your bread flour a little at a time. I go about 1 cup at a time.

4. Turn up to medium speed, and let it mix for about four minutes. You should not have any dry bits in it.  The texture should NOT be dry feeling, it should be slightly sticky. If it's not a little sticky, start your mixer and add water 1-2 tbl at a time until it is.  This may vary depending on your altitude.

5. After mixing, turn the bread onto the silicone mat, which sprayed with non-stick cooking spray. Hand-knead about 6 to 8 turns.

6. Divide dough into 24 equally sized balls. Shape them into little rolls and place them onto the prepared baking pans.

7. Cover loosely with plastic wrap for 30 minutes in a draft-free place. They will rise and double in size. The sides will probably touch, but that's just fine. They will pull apart after baking.

8. Fire up the oven - 350, please.

9. After 30 minutes of rising, bake the rolls for 20-25 minutes. They should be golden brown on top and bottom.