Olive Oil Rolls
5 cups All-Purpose Flour
1½ cups Lukewarm Water
4 Garlic Cloves, minced
4 tbsp Wild Rosemary EVOO
2 tbsp Fresh Rosemary, chopped finely
1 tbsp Granulated Sugar
1 pkg Active Dry Yeast (2¼ tsp)
1 Egg, for egg wash
In a small skillet, warm Wild Rosemary EVOO. Add garlic and cook on low heat until fragrant and just beginning to brown. Set aside and allow to cool.
Meanwhile, add water, yeast, and sugar to the bowl of a stand mixer fitted with a dough hook attachment. Let stand 10 minutes.
Add flour, salt, fresh rosemary, and garlic in oil to the mixer and mix until fully combined. Continue kneading until a firm ball forms, at least five minutes. Cover and let rise for 1hour, or until doubled in size.
Once risen, punch down dough and divide into 12. Shape into rolls and place into a large baking dish (a 9”13” pan work well, or you could use two cake pans.)
Let rise another hour. Meanwhile, preheat oven to 375F.
Brush rolls with egg wash and bake 20-25 minutes, until tops are golden. Remove from oven and allow to cool slightly before serving. Enjoy!