Makes 2-2 1/2 dozen
- 4-4 1/2 cups of all-purpose flour
- 1 package of active dry yeast
- 1 cup of milk
- 1/3 cup of sugar
- 1/4 cup of Olive Oil Divine's Garlic Fused Extra Virgin Olive Oil
- 1 tsp of Olive Oil Divine's Himalayan Pink Salt
- 2 eggs
- 1 tbsp of your favorite Olive Oil Divine extra virgin olive oil
- 1 tbsp of fresh herbs or Olive Oil Divine's Herbes de Provence (Salt Free)
In a large mixer bowl, combine 2 cups of flour and the yeast. In a saucepan, heat milk, sugar, olive oil, and salt just till warm, stirring constantly. Add this to flour mixture and add the eggs. Beat at low speed with an electric mixer for 30 seconds, scraping the sides of bowl constantly. Beat for 3 minutes at high speed.
Stir in as much of the remaining flour as you can mix in with a spoon. Turn mixture out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl, turn the dough once to grease surface. Cover and let rise in a warm place till doubled in size (about 1 hour).
Punch down the dough, then divide in half. Cover and let rest 10 minutes. Using a sharp knife, slice the dough into strips about 1 inch wide by 5 inches long. Cut these strips in half. Take one piece and work it into a snake, then tie it in a knot. The dough will be sticky along the cut edges, so dust these with flour before you tie the knot. Cover and let rise till nearly doubled in size (about 30 minutes). Bake at 375 degrees Fahrenheit for 12-15 minutes or till done.
Optional: After baking, blend olive oil with fresh or dried herbs, salt, pepper, and/or Parmesan and brush onto hot rolls.