Italian herb sandwich rolls

Mix a package of yeast with a cup of lukewarm water and let stand about five minutes until it bubbles.

Mix in the oregano and red pepper (optional).

Add flour gradually, mixing, until the dough forms a shaggy ball and pulls away from the bowl; add the salt and a little more flour.

Turn onto the counter and knead 5 to 10 minutes, pushing away and pulling back, working in flour until the dough no longer sticks.

Oil the dough, cover with saran wrap and leave in the oven about 1.5 to 2 hours until doubled.

Cut into six portions, fold each onto itself into a ball, then roll out with more pressure at the edges into a cylinder with tapered tips.

Set on a baking sheet scattered with coarse cornmeal and let rise another 30 minutes.

Slice slits into each roll with a razor blade so it can rise in the oven.

Bake at 450 with a pan of water in the oven for steam and a crisp brown crust, 20 minutes.

Take off the pan and rest about 20 minutes; they keep cooking as they rest.