Makes 2-2 1/2 Dozen
4 - 4 1/2 cups all purpose flour
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/4 cup Olive Oil Divine's Garlic Fused Extra Virgin Olive Oil
1 teaspoon Olive Oil Divine's Himilayan Pink Salt
1 tablespoon of your favorite Olive Oil Divine Extra Virgin Olive Oil
1 tablespoon fresh herbs or Olive Oil Divine's Herbs de Provence
In a large mixer bowl combine 2 cups of the flour and the yeast. In saucepan heat milk, sugar, olive oil, and salt just till warm, stir constantly. Add to flour mixture and add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.
Stir in as much of the remaining flour as you can mix in with a spoon. Turn 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 once to grease surface. Cover and let rise in warm place till double (about 1 hour).
Punch down, divide dough in half. Cover, let rest 10 minutes. Using a sharp knife, slice the dough into strips of 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, let rise till nearly double (about 30 minutes). Bake at 375° 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.