In the bowl of your stand mixer, add all of your ingredients except the additional 2 tbsp of oil. Mix on low until dough is smooth and stretchy, not sticking to the sides of the bowl nor should it tear easily. (10-20 minutes)
Remove dough, shape into a ball. Lightly grease bowl with olive oil and replace dough.
Cover and let sit in a warm space until dough has doubled in size. (1-2 hours)
Line a 9x9 baking pan with parchment. Set aside.
When dough is ready, punch down and transfer to workspace.
Divide dough into 8-12 equal portions. Weighing the dough will help insure equal size rolls, but is not required.
Flatten each piece of dough into a rectangular shape, then roll into a cylinder. Roll the cylinder into a rope about 12 inches long. Curl the dough around itself into a spiral shape. If you want the rolls to be more flat after baking, be sure to not shape them too tightly or the rolls will expand up more than out.
Place dough ball in prepared baking sheet, then repeat with the rest of the portions of dough.
Cover your baking pan and allow your dough to proof in a warm place for 30-45 minutes. While your dough is proofing, preheat your oven.
When dough is ready, use the remaining olive oil to brush the rolls. Place the baking sheet on the center rack of your oven. Bake for about 22-24 minutes until the tops of your bread are golden brown.
Remove from oven, and use parchment to remove rolls from pan and onto a wire cooling rack. Allow to cool 10-20 minutes before enjoying.
Store uneaten rolls in an airtight container for 2-3 days.
