Heat the water to 110F and place 100 ml (1/2 c) of the water In a large mixing bowl with the yeast. Add the sugar, salt, butter and half (325g) of the flour to the yeast and stir with a spatula.
Once the dough is mixed (it will not be combined and be mostly flour) add the rest of the water and stir until a liquid batter forms. Then add the rest of the flour. Mix with the spatula until the dough is hand-able.
On a lightly floured counter, place the dough and any loose flour from the bowl and start kneading until the dough is pliable and smooth (about 3-4 minutes). Coat a large bowl with oil and roll the dough in it until the dough is completely coated with a thin layer of oil. Cover tightly with plastic warm and set somewhere warm, like the inside of your oven (turned off!), and let rise for 45 min to an hour.
Once the dough is done rising, it should have doubled in size, remove from the bowl and shape.
Loafs: I did two loaf pans and divided the dough into two equal pieces. Each piece I separated into 3 balls and rolled them each into a baguette shape and put them into a simple braid and tucked the ends underneath the dough. You can do any design you would like to impress your friends. Then place a piece of parchment paper in the loaf pan and lightly spray with oil. Place your designed loaf in the pan and gently cover with a tea towel or loosely place a piece of plastic wrap and let rise for an hour.
Rolls: Divide dough into 24 equal pieces. Pull the dough from the top of the ball to the bottom and pinch it underneath until the top is nice and smooth or again, find a shape that will really impress your friends. Then place in a muffin tin or on a cookie sheet and gently cover with a tea towel or loosely place a piece of plastic wrap and let rise for an hour.
Preheat oven to 350F. Once your bread is done with the second rise, brush the top generous amount of the remaining butter (best if melted). Bake the loafs for 20-25 minutes and the rolls for 18-20 minutes until the top is a golden brown. Remove bread from the oven and brush with another layer of butter.
Keep bread at room temperature for 3-4 days tightly wrapped or in an airtight container.