Tuscan Rolls - cooking recipe

Ingredients

1 (1/4 ounce) envelope fast-rising active dry yeast (approximately 1 tablespoon)
1 tablespoon sugar
2 1/2 cups warm water
1/8 cup molasses
1 tablespoon kosher salt
1/2 cup whole wheat flour
5 -6 cups all-purpose flour

Preparation

Dissolve the yeast and sugar in the warm water in a large mixing bowl; let stand for 5 minutes. Stir in the molasses, salt, whole-wheat flour, and 1 cup of the all-purpose flour.
Gradually knead in the remaining flour until the dough holds together in a ball and no longer sticks to your hands. (The amount of flour you use will depend onthe weather and humidity.).
Turn out the dough onto a lightly floured work surface and knead it for 5 to 10 minutes, pushing it away from your body with the palm of your hand. Or knead the dough using a stand mixer with a dough hook on medium-low speed for 5 to 10 minutes.
Once the dough is kneaded, place it in the bowl, cover it with a towel, and let it rise in a warm place for 1 1/2 hours.
Transfer the dough to a lightly floured work surface and knead it briefly. Pat it into a circle and cut it into 4 equal pieces. Cut each of those into 3 equal pieces. (I'm rather anal with my bread baking and formed them into balls approximately 118 grams each). Place these on baking sheets, spacing them 1 to 2 inches apart. (They rise up more than out). Put the baking sheets in a warm place and let the rolls rise again for 30 minutes.
Adjust the oven rack to the center position and preheat the oven to 400\u00b0F.
Dust the rolls lightly with flour. Bake for 10 minutes, then reduce the heat to 350\u00b0F and bake for 12 minutes longer.
The rolls are done when they are golden brown and sound hollow when tapped. Serve warm with butter or olive oil for dipping.