1. Pour 1 ¼ cups of warm water into a measuring cup that is at least 4 cups. Let it sit until it gets foamy on top, for about 5 minutes, then stir in the olive oil.

2. Meanwhile, in a large bowl whisk together 3 ½ cups of flour, the salt and Parmesan. Stir in the yeast mixture and incorporate completely. Once a dough forms turn it out onto a lightly floured surface. Or, place it in a KitchenAid mixer and knead it with the dough hook.

3. Knead the dough with your hands, incorporating as much as the remaining ½ cup of flour as possible. Keep kneading for about 10 minutes, or until the dough is smooth and springy, like an elastic band. If using the KitchenAid mixer, mix on low, sifting in a little bit of flour at a time until most of it is incorporated. Knead on medium-low until the dough is smooth and springy/

4. Wipe the inside of a bowl with oil, place the dough in it and cover it with plastic wrap. Leave it on the countertop for about 2 hours, or until it has doubled in bulk. Then, break the dough into 12 equal pieces and form them into a ball. Place them in a lightly oiled baking sheet or into 12 mini jars that have been rubbed with oil. Let them sit for one more hour or until they have doubled in bulk again.

5. Preheat the oven to 425F. Bake the rolls for 15 to 20 minutes, or until they are golden brown.