Preheat oven to 400°F (200°C). Spray a 9×13-inch baking dish with nonstick cooking spray or lightly oil it.

In the bowl of a stand mixer fitted with the dough hook, combine 1 cup (237 ml) warm water (100–110°F — see ingredient note), 1/3 cup (79 ml) olive oil, 2 tablespoons (25 g) granulated sugar, and 2 tablespoons (17 g) active dry yeast. Stir briefly to combine.

Let the mixture rest, uncovered, for 15 minutes until very frothy.

Add 1/2 teaspoon salt and 3 cups (372 g) all-purpose flour to the mixer. Start the mixer on low (or “stir”) for a few seconds until the flour begins to incorporate, then increase to medium speed until the dough comes together into a ball and mostly pulls away from the sides of the bowl (about 1–2 minutes). If the dough is too sticky, add 1 tablespoon of flour at a time, up to 2 tablespoons.

Turn the dough out onto a lightly floured cutting board and knead lightly by hand just until the dough is smooth and cohesive (about 30 seconds).

Divide the dough into 12 equal pieces. Roll each piece into a tight ball and place the 12 rolls in the prepared 9×13-inch pan, spaced evenly.

Cover the pan loosely with a clean kitchen towel or plastic wrap and let the rolls rest at room temperature for 10 minutes, until slightly puffed.

Brush the tops of the rolls with 1 tablespoon (14 g) melted unsalted butter.

Bake in the preheated 400°F oven for about 10 minutes, until the tops are golden. Remove from the oven and serve.