Add the ingredients to a stand mixer with dough hook, or knead by hand. Knead until the dough comes together into a smooth ball that clears the sides and bottom of the bowl and passes a windowpane test.
Spray a large bowl or dough bucket with oil spray and place the dough in it. Allow it to rise until doubled, about 1 hour, but that depends on your environment so time can vary.
Transfer dough to a lightly greased surface and divide into 12 pieces.
Slightly flatten each piece and roughly shape into a rectangle, being careful not to push all the air out. Pull each long edge into the center and push down to stick. Then take the now outside edges and bring them together and pinch to seal so that you now have a little log of dough.
Place the rolls on a parchment lined baking sheet and preheat your oven to 400. Cover the rolls with greased plastic wrap and allow to rise for another 40 minutes or so until puffy.
Bake until they are dark golden brown, about 20-25 minutes. The internal temp should be at least 198. Place on a cooling rack to cool completely (but you can sneak a warm one to eat).