Combine the bread flour, lukewarm water, sugar, instant yeast, salt, and vegetable oil. Mix on low speed for about 2 minutes, then knead on medium speed for 8-10 minutes until smooth.

Transfer the dough to a large, oiled bowl, cover with a damp cloth, and let it rise for about 1 hour until it doubles in size.

Gently punch down the dough to deflate it. On a floured surface, divide it into 8 equal pieces and shape each into a 6-inch log.

Line a baking sheet with parchment and sprinkle cornmeal on top. Shape each log into oval rolls and place them on the sheet with space in between.

Brush the tops with melted butter and cover again with a damp cloth. Let them rise for an additional 45 minutes.

Preheat your oven to 425°F (220°C) in the last few minutes of the second rise.

Pour a cup of water onto a preheated baking sheet to create steam, then bake the rolls for 15-19 minutes until golden brown.

Remove the rolls from the oven and transfer them to a wire rack to cool completely before slicing.