Activate the yeast: in a small bowl, mix warm water, sugar or honey, and yeast. Let it sit 5–10 minutes until it foams. If nothing happens, you’re not in trouble—your yeast might be shy.

Mix the dough: in a large bowl, combine flour and salt. Add the olive oil and the foamy yeast mixture. Stir until a shaggy dough forms.

Knead briefly: turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth. Don’t overdo it—stress relief is better in other forms.

First rise: place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1 hour, or until doubled in size. If your kitchen is chilly, turn on the oven to the lowest setting for a few minutes, then switch off and seal in the warmth.

Shape the rolls: punch down the dough, divide into 12 equal pieces, and roll into balls. Place them on a baking sheet lined with parchment, about 2 inches apart.

Second rise: cover loosely and let rise 30–40 minutes until puffy. Preheat your oven to 425°F / 220°C during this time.

Bake: bake 12–15 minutes until golden brown and hollow-sounding when tapped. Remove, cool slightly, and brush with a little extra olive oil if you’re feeling fancy.