Prepare the Dough:

1. In a large mixing bowl, combine the flour, instant yeast, and salt.
2. In a separate bowl, combine the 3/4 cup of warm water, olive oil, and honey (or sugar). Stir until the honey is dissolved.
3. Pour the wet ingredients into the dry ingredients and stir with a spoon until the dough begins to come together.
4. Knead the dough on a lightly floured surface for about 5 minutes until it’s smooth and elastic. The dough will be sticky, so you can wet your hands or use a bit of extra flour to help knead it.
5. If the dough is too dry, add the additional 1/2 cup warm water a little at a time until the dough reaches the right consistency.

First Rise:

1. Transfer the dough to a lightly greased bowl. Cover with a damp cloth and let it rise for 1 hour, or until doubled in size.

Shape the Rolls:

1. After the dough has risen, punch it down gently to release any air bubbles.
2. Divide the dough into 6-8 equal portions. Shape each portion into a rough rectangle or oval shape.
3. Place the shaped rolls onto a baking sheet lined with parchment paper, making sure to leave space between each roll.
4. If desired, brush the tops of the rolls with olive oil for a shiny, golden finish, and sprinkle lightly with cornmeal or flour.

Second Rise:

1. Cover the rolls with a damp towel or plastic wrap and let them rise for an additional 30-45 minutes, or until puffed up and slightly expanded.

Bake the Rolls:

1. Preheat the oven to 400°F (200°C).
2. Once the rolls have risen, place them in the preheated oven and bake for 15-20 minutes, or until the rolls are golden brown on top and sound hollow when tapped on the bottom.
3. Let the rolls cool for a few minutes on a wire rack before serving.