In a large bowl, add instant yeast, salt, sugar and all-purpose flour and stir to combine. Add water and olive oil and mix until dough is formed.

In a stand mixer, using the dough hook, knead dough for 6 minutes. After that time, dough should be smooth and stick to the bottom of the bowl, but not to the sides. If doing by hand, clean the surface you’ll be working on and knead for 10 to 12 minutes.

Cover the dough with a damp towel or plastic wrap, and let it rise until double, for about 1 hour to 1 hour and 30 minutes.

After the first rise, divide the dough into 4 equal pieces.

Flour lightly the surface you’ll be working on. Using your hands or a rolling pin, open the dough into a rectangle. Roll opened dough over itself and pinch the edged to seal.

Place shaped rolls into a lined baking sheet. Cover them loose with a damp towel or plastic wrap and let them rise for 40 minutes more. They will feel soft and light when ready, but won’t necessarily double.

Preheat oven to 350°F about 20 minutes before baking.

If making the Italian variation of these rolls, brush rolls with olive oil and sprinkle grated cheese and Italian herbs/oregano just before placing in the oven.

Bake rolls for 25 to 30 minutes on the middle shelf, until they’re golden brown on top.

As soon as the rolls are out of the oven, brush their tops with olive oil or butter, so the crust will keep tender.

Let them cool for 20 minutes before serving.