Step 1

Dissolve yeast with a pinch of sugar in 2 tablespoons of the lukewarm water.

Step 2

Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded.

Step 3

Combine the dissolved yeast with the remainder of the water and the rest of the ingredients. Mix and knead everything together till you've made a smooth dough.

Step 4

If you're kneading in a stand mixer, it should take about 5 to 7 minutes at second speed.

Step 5

Place the dough in a lightly greased bowl.

Step 6

Cover the bowl, and allow the dough to rise, at room temperature, till it's quite puffy but not necessarily doubled in bulk, about 90 minutes to 2 hours.

Step 7

Rising may take longer, especially if you've kneaded by hand.

Step 8

Give it enough time to become quite puffy.

Step 9

While the dough is rising, lightly grease a 9" x 13" pan, or two 9" round cake pans.

Step 10

Gently deflate the dough, and transfer it to a lightly greased work surface.

Step 11

Divide it into 16 pieces.

Step 12

Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom (think of a balloon with its opening knotted), then rolling it under the palm of your hand into a smooth ball.

Step 13

Place the rolls in the 9" x 13" pan, or put eight rolls in each of the round cake pans, spacing them evenly; they won't touch one another.

Step 14

Cover the pans with lightly greased plastic wrap, and allow the rolls to rise for 1 1/2 to 2 hours. They'll become very puffy, and will reach out and touch one another.

Step 15

While the rolls are rising, preheat the oven to 350°F.

Step 16

Bake the rolls for 15 minutes, and tent them loosely with aluminum foil.

Step 17

Continue to bake until they're mahogany-brown on top, but lighter colored on the sides, an additional 10 to 13 minutes.

Step 18

Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack.

Step 19

Serve warm, or at room temperature.