3 cups flour
1 scant tsp salt
1 tbsp sugar
1 tbsp butter or olive oil
1/2 cup 115° water
1 tbsp dry yeast
2/3 cup cold water
Proof yeast in 1/2 cup 115° water. Mix dry ingredients in food processor. Add yeast and mix well. Add remaining water and olive oil and process until dough forms a smooth ball. Machine knead for one minute, adding flour as necessary. Let dough rest 20 minutes.
Shape dough into rolls or loaves. Brush with oil. Cover loosely with plastic. Refrigerate 2 to 24 hours.
Uncover and let sit at room temperature for 10 minutes before baking. Slash top of loaves. Bake at 425° for 20 to 25 minutes.