Prepare the Dough

1. Combine flour, salt, yeast and dry milk powder in a large bowl. Use 1 teaspoon of salt and yeast, and a heaping spoonful of dry milk powder per every 2 cups of flour. Add in a few drizzles of olive oil and slowly mix in enough water for the dough to come together. Mix until no dry spots remain, then turn the dough over onto itself 30 times using a spoon. Allow the dough to rest for 20 minutes covered with a kitchen towel.

2. Turn the dough again onto itself 30 more times, then cover the dough and allow it to rest for 20 more minutes. Complete one more cycle of folding and flipping the dough onto itself and giving it a 20-minute rest covered.

3. Place the bowl in a warm location -- about 75 to 80 degrees Fahrenheit -- and allow it to rise for two hours.

Into the Oven

1. Remove the dough from the bowl and place it on a lightly floured work surface. Using a knife, separate the dough into equal pieces about 3 to 4 inches in diameter.

2. Add a little oil or water to your hands to prevent sticking. Use your hands to shape each piece of dough into a 7- to 8-inch long log. Once each log is complete, transfer it to a lightly greased baking sheet. Cover the dough with a lightly greased piece of plastic wrap and set the baking sheet in a warm location to rise for two more hours.

3. Preheat your oven to 475 F and spray the dough with warm water. Bake the rolls for 18 to 22 minutes or until they are lightly brown.