Rocket Rolls

Ingredients:
3 (1/4 ounce) packages active dry yeast or about 1 tablespoon
1 cup lukewarm water (105 to 115 F)
1/4 cup light flavorless oil, such as canola or safflower oil
1 large egg
3/4 cup sugar
1 1/2 cups water (more if needed)
6 1/2 cups bread flour
1 T. sea salt
Pinch of cinnamon
Extra Virgin Olive Oil for brushing on top of warm rolls or butter

Directions:
Step 1: Dissolve the yeast in a large mixing bowl with 1 cup of lukewarm water. Let it stand for about 5 minutes.
Step 2: Add the oil, egg, sugar and the rest of the water. Whisk together by hand.
Step 3: Add the flour and mix on medium low speed until the dough holds together about five minutes. The dough is wet looking but if it doesn’t form a cohesive ball add a few tablespoons of flour. If the dough is too dry add a tablespoon of water until it doesn’t seem dry. Let dough rest for 20 minutes, then add the salt and cinnamon and knead well.
Step 4: Spray a large mixing bowl with cooking spray and put the dough in the the bowl and cover with plastic wrap or tea towel and let rise for about an hour and half. Step 5: Pre-heat oven to 350 degrees Fahrenheit and get a large sheet pan spray with cooking spray or line with partchment paper or silicone mat.
Step 6: Punch down dough and pinch off pieces of the dough and roll into golf ball size for dinner rolls, or tennis ball sizes for sandwich rolls. Arrange the dough on the pan about 2 inch apart then cover with a tea towel and let rise for 20 minutes. The rolls will not double in bulk on the second rising.
Step 7: Bake rolls for 18 to 30 mintues or until golden brown. When they come out of the oven brush lightly with olive oil or take a stick of butter and rub on the tops. Makes: 32 dinner rolls or 16 sandwich rolls.