Hoagie Rolls

Ingredients

4	tsp sugar
1 1/2	tsp salt
1 1/3	cups warm water
420	g flour, plus more for dusting counter
2 1/4	tsp active dry yeast (1 envelope)
2	tbsp olive oil, plus more to brush on top of rolls
	Cornmeal for sprinkling on lined baking sheet and on top of rolls

Directions

1. Place sugar, salt and water in the bowl of an Ankarsrum mixer and mix at medium-low speed until sugar and salt are dissolved.
2. Add half of the flour and mix until a "donut" forms in the bottom of the mixer. Sprinkle yeast onto the "donut" while continuing to mix. Continue mixing until yeast is well combined (roughly 30 seconds.)
3. Slowly add the rest of the flour, adjusting the mixer roller pressure to build a loose, sticky dough. A dough ball will not completely form, the dough will continue to stick to the bottom of the mixer bowl and may surround the mixer's roller. Mix (knead) for five minutes.
4. Add the olive oil and mix for an additional five minutes. Adjust the mixer roller pressure and use a spatula or bread knife to encourage the dough to rotate in the bowl and to absorb the oil. The oil should make the dough separate enough from the mixer bowl so that you will be able to lift it out as one piece without leaving too much residue behind. If this isn't the case, then gradually add tiny amounts of flour to reduce the stickiness of the dough. (Reducing the stickiness of the dough too much at this point will result in a dense, chewy roll after rising and baking.)
5. Lightly flour the counter top and your hands. Turn the dough out onto the counter. Knead the dough by hand 10 to 15 times, incorporating flour from the countertop to reduce the oiliness of the dough ball. The dough should still be sticky, but not so much that dough tears away from the ball and sticks to your hands.
6. Transfer the dough into an oiled bowl, cover with a damp cloth and set aside to rise in a warm, draught-free place for one hour or until the dough has doubled.
7. Line a half baking sheet with parchment paper. Sprinkle the parchment paper with cornmeal.
8. Turn the dough out onto a lightly floured countertop. Punch down dough and form back into a ball. Divide dough into six equal pieces. Using your hands, form each piece into an 8-10" hot dog-shaped log by rolling it on the counter. Space the dough logs equally side-by-side along the lined half sheet. They will run up against each other as they rise but can easily be separated (torn apart) after baking. Brush the tops of the rolls with olive oil and sprinkle with cornmeal. Cover the half sheet with a damp cloth. Set aside to rise in a warm, draught-free place for 1 hour or until rolls have risen to the desired size.
9. Preheat oven to 375°F. Bake rolls for 18 minutes. The tops should only brown slightly. The internal temperature should be 200°F.
10. Remove rolls from half sheet and place on a cooling rack. Allow to cool slightly before use. Extra rolls can be cooled completely, then placed in a plastic bag and frozen until needed.