In mixer bowl or large bowl, mix dry ingredients except salt and extra flour.
Pour wet into dry, and knead with wooden spoon or by hand for a minute or two until dough comes together.
Cover with towel and let rest 20 minutes.
When time is up, sprinkle on salt.
Knead on medium speed (#4 on a KitchenAid) for 5-7 minutes or by hand about 6-8, til dough is silky smooth and elastic, adding only enough flour as necessary to make dough slightly tacky, but not dry-dough will cling slightly to bottom of bowl in a mixer.
Turn onto a board and knead into a smooth ball, place in oiled container and let rise in a warm spot until doubled, 30-40 minutes.
Punch dough down, turn over onto itself several times, and shape it into a ball. Cover with a towel and let rest 10 minutes.
Shape dough into as many rolls as you'd like (depending on how large you like them) by rolling into a tight ball with your hands, keeping a uniform shape and size. (Or roll up into a loaf and place in loaf pan.) Place in oiled pan, rolls just slightly apart from each other. Cover and let rise until doubled and puffy, 40-60 minutes.
Meanwhile, preheat oven to 350. Have an old pan on the floor of the oven.
Place pan into oven, and carefully toss a cup of ice cubes into hot pan, and shut door quickly. Bake 12-20 minutes, depending on size and how doughy you like your bread. Bread will sound hollow when done, and will read about 195 on a thermometer. (A loaf takes about 45 minutes.)Turn onto rack to cool, brush with butter for a soft crust, and wait 30 minutes before slicing. Makes one petite loaf or 12 rolls.