3 cups all-purpose flour
2 tablespoons granulated sugar
1 package (2-1/4 teaspoons) instant yeast
1 teaspoon salt
1 egg
¼ cup Pompeian Robust Extra Virgin Olive Oil, plus more for baking


  1. Put all the ingredients in a bowl of a heavy-duty mixer fitted with the dough hook.
  2. Mix on low speed for 30 seconds to combine. Increase the speed to medium and beat until the dough forms a ball around the dough hook, 2-3 minutes, scraping down the bowl as necessary. The texture will be slightly sticky.
  3. Lightly oil a large bowl with some Pompeian Robust Extra Virgin Olive Oil. Transfer the dough to the bowl, turning it over to coat in the oil. Cover with a kitchen towel or plastic wrap. Let the dough rise at room temperature until doubled in bulk, 2-3 hours.
  4. Drizzle one teaspoon of Pompeian Robust Extra Virgin Olive Oil into a 10-inch cast iron skillet, spreading it with a pastry brush or your hands to coat the bottom and sides of the pan.
  5. Punch down the dough. Transfer to a countertop or other work surface and divide the dough into 12 equal portions. Roll each portion into a ball.
  6. Arrange the dough balls in the skillet. Cover with a kitchen towel and allow to rise until they’re puffed, about 1 hour.
  7. Preheat the oven to 350 degrees.
  8. Brush the tops of the rolls with 1-2 teaspoons of Pompeian Robust Extra Virgin Olive Oil. Bake 25 minutes, or until the rolls are golden brown. Cool on a rack 10 minutes before serving.