Place bread flour, sugar, yeast, and salt in bowl of food processor fitted with the steel blade. Pulse process 5 or 6 times to combine ingredients.
With food processor running, slowly add cool water and 2 teaspoons of olive oil through feed tube. Continue to process for about 20 seconds until dough forms satiny, tacky ball that clears sides of bowl. After 20 seconds, if dough is sticky and sticks to blade, add 1 to 2 tablespoons flour and continue processing. If dough appears dry and crumbly, add 1 to 2 tablespoons cold water and process until dough forms ball.
Once the dough has formed a satiny tacky ball, allow it to sit for 10 minutes. Then process for another 20 to 30 seconds.
Transfer to oiled bowl; cover with plastic wrap, and place in warm location until doubled in size, about 30 minutes. (See Tip 6)
Brush remaining 1 1/2 teaspoons of olive oil on bottom and sides of a 10-inch cast iron pan. Set aside.
Transfer risen dough to floured surface, and cut into 12 equal pieces. (See Tip 7) Roll each piece into a ball. Place in a ring around the prepared cast iron skillet. Cover pan with plastic wrap, and place in a warm location until dough has doubled in size, around 30 minutes.
Preheat oven to 350° F.
Add mayonnaise, spinach, artichokes, Parmesan cheese with 1 tablespoon reserved, and 1 3/4 cups of Monterey Jack cheese to bowl of food processor fitted with steel blade. Pulse process 5 or 6 times, or until well combined.
Spoon 2/3 of the dip into center of cast iron pan. Reserve remainder of the dip for another occasion. Sprinkle reserved tablespoon of Parmesan cheese on top of rolls.
Bake in preheated oven for 15 minutes. Remove from oven and sprinkle remaining 1/2 cup of Monterey Jack cheese over Spinach Artichoke Dip. Return to oven for an additional 15 minutes, or until rolls are golden brown and cheese is melted.
Allow to cool 20 minutes before serving. To serve, run small paring knife around pan to loosen rolls. Cut between rolls to make removal easy.
Yield: 12 servings. (See Tips 8 and 9)