No warm spots in my house, until today...

Seeing as I'm not a corned beef and cabbage kinda girl, I need to have something yummy for me when I make that dish for my family. I opted to try these rolls since my last roll making stint was terrible. I truly think the stars aligned for me on these. I had a warm counter from the cooking crockpot, then more warmth from a running dishwasher, and then the sun coming in the window warming things up. This dough was wonderful to work with. Nicholas even helped me form the rolls since his sister wasn't interested in his help making cookies. These rolls turned out amazing and perfect with a meal I didn't really like. Ok, ok I like the potatoes and carrots, I take a tiny bit of meat... but for me it's all about the rolls. I think next time I'd make either half a recipe or make them into 24, at 12 these were gigantic rolls. I mean yes I was trying to make a meal out of them, but not for everyone. Perhaps these can be an Easter treat!

French Bread Rolls
1 ½ cups warm water
1 tablespoon instant or active dry yeast
2 tablespoons granulated sugar or honey
2 tablespoons canola oil, vegetable oil or other neutral-flavored oil (olive oil will work, too)
1 teaspoon salt
3 ½ to 4 cups all-purpose or bread flour, more or less

In the bowl of a stand mixer fitted with the dough hook or in a large bowl by hand, combine the warm water, instant yeast, sugar, oil, salt and 2 cups of the flour.
Begin mixing, and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Begin kneading the dough for 4-5 minutes in a stand mixer (7-9 minutes by hand).
The dough should be soft and smooth but still slightly tacky to the touch. After a few minutes of kneading, stop the mixer and grab a small piece of dough to test if it needs more flour or not. It might leave a little bit of sticky residue on your fingers, but if you can roll it into a small ball without it sticking all over to your hands, it is good to go. If not, gradually add a bit more flour as needed.
Place the dough in a lightly greased bowl and cover. Let the dough rise until doubled, 1-2 hours.
Lightly punch down the dough and turn it out onto a lightly greased countertop.
Divide the dough into 12 equal pieces, and form the dough into round balls.
Place the rolls in a lightly greased 9X13-inch pan or on a large, rimmed baking sheet lined with parchment or lightly greased. Space the rolls about 1/2- to 1-inch apart.
Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down.
Let the rolls rise until very puffy and doubled, about 45 minutes to 1 hour.
Preheat the oven to 400 degrees. Bake for 15-17 minutes until lightly browned and cooked through.
Immediately out of the oven, brush with butter.