Place all of the ingredients into a large mixing bowl or the bowl of an electric mixer.

If kneading by hand mix together the ingredients and knead by hand until a smooth soft dough is achieved. If using an electric mixer, fit it with the dough hook and knead until a smooth soft dough is achieved. I used an electric mixer with a dough hook and this took about 10 minutes.

Light grease a large mixing bowl and add the dough.

Cover and let rise until doubled, about 60-75 minutes.

Lightly oil your work surface.

Gently deflate your dough and turn it out on the oiled work surface.

Shape the dough into 12-16 equally sized rolls.

Lightly grease 2 8-inch cake pans or 1 9x13 dish.

Add rolls to the prepared pans. I was able to fit 8 large rolls in 1 8-inch cake pan.

Cover the pans and let the rolls rise until almost doubled, about 45 minutes.

Toward the end of the rising time preheat the oven to 350 degrees F.

Bake the bread for 20 minutes, or until its crust is a deep golden brown, and a digital thermometer inserted into the center registers about 190°F.

If desired, brush rolls with melted butter and a sprinkle of kosher salt.

Remove the rolls from the oven, and turn them out onto a rack to cool. Store completely cool bread at room temperature for up to 5 days.