The easiest way to make the dough is to dump everything into your bread machine and let it go through your "regular dough" cycle. Watch it until the dough has come together to see how wet/dry it is, adding extra flour or water as needed. Alternatively you can use a stand mixer with a dough hook, mixing until dough is soft and pliable, 8-10 minutes, or you can even use a food processor, running it for around 75 seconds. A good test to see if your dough is kneaded enough is to do what's called the "windowpane" test, in which you take a small chunk of dough and stretch it out to see if it will make a thin sheet. If it just pulls apart with no adhesion, you need to knead more. You could also knead this dough by hand. If you're the sort of pioneer-y person who does this you probably have a good idea of how long a batch of dough takes. If you're not using the machine you'll need to let the dough rise for about an hour.

Divide the dough into 12-15 portions, depending on how big you want them to be. Make the smaller ones if you're doing dinner rolls, the larger ones for sandwiches. (Can you even begin to imagine how good these would be as used for a leftover turkey-and-cranberry-sauce sandwich?) Space rolls out on a baking sheet that's been sprayed with cooking spray, spray the tops, and cover lightly with plastic wrap. Let rise while you heat the oven to 375⁰. They don't need to rise all that long--maybe 20 minutes.

Bake for 12-15 minutes, flipping the baking sheet around halfway through. Cool on a rack, pile in a breadbasket, and serve.