LET'S MAKE THE DOUGH:

• In a large electric mixing bowl, add the flour, sugar, salt and yeast. Use a spatula to mix.
• Add in the eggs.
• Pour in the honey water.
• Attach a dough hook. Turn the mixer on low speed. Mix the wet and dry ingredients until incorporated and a dough forms. This takes 2 to 3 minutes.

  Note: I use a kitchen aid mixer - low speed is level 2.
• Turn up the speed to medium. Level 4 to 6. Knead the dough until it develops gluten. This takes 5 to 6 minutes.

  Note: To check for gluten development, take a piece of dough and gently stretch it until it has a thin window. If the window breaks easily, continue mixing 1 to 2 minutes more.
• Time to add olive oil in batches. Once gluten is developed, with the mixer on low speed, drizzle/pour in the olive oil in 3 batches. Knead each batch until fully incorporated before adding more oil.

  Note: Each batch takes 5 to 7 minutes to fully incorporate the oil.
• During the 2nd and 3rd addition of the oil, it will become a little harder to incorporate. I ususally increase the mixing speed to 3 or 4 and this gets the job done.
• Once the oil is fully incorporated, the dough will start to look a little sticky and soft to the touch. Stop the kneading - do not be tempted to overmix or add flour.
• Transfer the dough to a lightly greased large bowl. Cover with plastic wrap and drape with kitchen towel.
• Let the dough proof/ferment in a draft free location away from any heat source. Depending on your room temperature the dough will double in size within 1 1/2 to 2 hours. Half way through the proofing time, fold the dough.
• To fold the dough, uncover the bowl and use your hands to lift the four corners of the dough into the middle/center. Cover and allow to proof for the remaining time.

LET'S PRESHAPE THE ROLLS:

• 1 1/2 to 2 hours later, transfer the dough to a clean work surface.

  Note: The dough is easy to work with and will not need any additional flour for dusting.
• Form a 12 inch log. Divide into 2. Then divide each piece into 2. You will now have 4 portions. Divide each portion into 3 equal pieces. You will end up with 12 pieces.
• Use your palm to pat each piece of dough to degas.

  Note: degasing the dough (getting any air bubbles out) is important for a tighter crumb (Interior).
• Shape each piece of dough into a log or shape into rounds. Cover and let rest 15 minutes.

  Note: The resting period allows the dough to be more pliable and easier to complete the final shape.

LET'S MAKE THE FINAL SHAPE:

Line a 1/2 sheet pan with parchment paper.

• Shape each log or round into their final round shapes. To form the rounds, pull each of the corners under itself to start forming a round. With the seam side down pull the corners under to form a tighter shape sealing the bottom. With the seam side down, use your palm to roll the dough and completely seal the seam. Do not over roll the round. You want the round to be smooth not stretchy.

  Note: See video in summary notes for the 3 ways I like use.
• Place the rounds on the sheet pan. Brush each roll with some of the egg wash. Cover with a kitchen towel and allow to double in size. This will take 1 hours to 1 1/2 hours depending on your room temperature.

LET'S BAKE:

Preheat oven 350F degrees using the convection setting.

• Once the rolls have doubled, brush them again with egg wash.
• Bake for 25 minutes. The rolls will have a beautiful golden brown color when done.
• Remove the pan from the oven. To check for doneness, tap the roll, it should sound hollow.
• Transfer to a wire rack and allow to cool completely.
• Use as hamburger rolls or serve as a simple snack. Butter and cheese are optional. Enjoy.