Pan de Sal (Filipino Bread Rolls)

Pan de Sal (Filipino Bread Rolls)

Ingredients:
2 teaspoons active dry yeast
2 cups lukewarm water
1 teaspoon sugar
1/3 cup sugar
1/4 cup oil
6 cups flour
1 1/2 teaspoons salt

Directions:
Dissolve the yeast in the lukewarm water. Add 1 teaspoon sugar to proof the yeast. Set aside.
Combine the rest of the sugar and the oil and mix until the sugar is incorporated. Sift 1 cup of the flour and the salt into the sugar mixture. Mix well.
Add the proofed yeast and stir. Add the rest of the flour gradually until the dough pulls away from the sides of the bowl.
Turn onto a lightly floured board and let rest about 10 minutes. Knead until smooth and elastic.
Roll into a ball and place in an oiled bowl, turning so the top is oiled. Cover and let sit in a warm place about an hour, or until doubled. If you press your fingers into the dough and the indentations stay, it has risen enough.
Punch the dough down and turn onto a lightly floured board. Cut into 4 equal pieces. Roll each piece into a log about 1/2 inch thick. Let rest about 10 minutes.
With a sharp knife, cut the logs into equal pieces (about 1/2 inch, or smaller if you prefer). Place cut side down on a lightly greased baking sheet and press the tops a little.
Let rise about 30 minutes or until doubled. During the last 20 minutes of rising, preheat the oven to 475°F.
When the rolls have risen, reduce the heat to 375°F and bake about 20 minutes or until golden brown.