With their touch of sweetness and soft, moist crumb, these rolls are a versatile addition to your bread-baking repertoire. Bring them along on a summer picnic to serve with a selection of salads or cold cuts; or serve them with butter and jam for a simple breakfast treat.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all the ingredients, and mix and knead — by hand, mixer, or bread machine — to make a smooth, slightly sticky dough.
Place the dough in a lightly greased bowl, cover, and let it rise for 1 to 1 1/2 hours, until puffy.
Gently deflate the dough, and transfer it to a lightly floured work surface.
Divide the dough into seven equal pieces, and roll each piece into a smooth ball.
Place the rolls in a buttered terracotta tear and share pan (or 9" round pan), cover, and let rise until they're quite puffy, about 45 to 50 minutes.
Preheat the oven to 375°F.
Bake the rolls for 28 to 32 minutes, until they're golden brown and a digital thermometer inserted into the center of one reads at least 190°F.
Remove the rolls from the oven, brush with melted butter, if desired, and cool for 5 to 10 minutes in the pan before transferring to a rack to cool completely.
