French Bread Rolls

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups bread flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 5-6 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth (or plastic wrap), and let rise in a warm place until doubled in volume, about 1 hour.

TIP: To help with dough rising-
(Sometimes I set my oven to the lowest setting it will go, about 170 degrees, once it warms up to that I turn it OFF and OPEN the oven door while I am kneading the dough. {because I don't want it too warm} Then when the dough is ready to sit and rise I place it in the slightly warm oven. It makes the rising time much quicker.)

After it has risen, deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake for 8 to 10 minutes in the preheated oven, or until golden brown.