Combine 1 1/2 teaspoons of yeast with 1 cup of tepid water.

Let sit for up to 10 minutes to activate the yeast.

In a large bowl, combine most of the 3 1/4 cups of bread flour, 1 1/2 tablespoons of extra virgin olive oil, and 1 1/2 teaspoons of salt.

Add the water/yeast mixture to the bowl.

Stir and add flour until the dough pulls away from the bowl.

Sprinkle flour over a kneading surface and the dough ball.

Knead the dough for about 7 minutes.

Lightly oil a bowl and place the dough in it.

Allow the dough to rise until doubled in size (about 50-60 minutes).

Punch down the dough and divide it into 4 equal portions.

Shape each portion into a hoagie roll (approximately 6" x 3.5").

Allow the shaped rolls to rise for 20 minutes.

Preheat the oven to 425°F (220°C) with a baking stone on the center rack and a ceramic dish on the bottom rack.

Transfer the rolls to the hot baking stone.

Return the baking stone to the center rack and reduce the oven temperature to 375°F (190°C).

For the first 4 minutes of baking, toss a dash of water into the ceramic dish to create steam.

Bake for 29-30 minutes, or until the rolls are medium brown and more than doubled in height.