Rich Rosemary Rolls
½ cup warm water (110-115°)
1 cup milk, scalded and cooled
4 teaspoons instant dry yeast
¼ cup sugar
2 teaspoons salt
1 tablespoon minced fresh rosemary
1 egg, room temperature
5 - 5 ½ cups bread flour
In the bowl of your stand mixer sprinkle the yeast over the warm water and allow it to soften.
Add the milk, sugar, salt, olive oil, rosemary, egg and 2 cups of the flour, mixing on low to combine and then on medium for 2 minutes.
Stop the mixer and add 2 more cups of flour, mixing on low to combine and then on medium for another 2 minutes.
Stop the mixer and change to the dough hook.
Mix on medium low while adding the remaining 1 1/2 cups of flour until the dough cleans the sides of the bowl yet still sticks to the bottom. Knead another 5 minutes on low.
Lift the dough from the bowl and wipe the bowl with oil.
Return the dough to the bowl and then turn dough over to coat with oil.
Cover with plastic wrap and a towel, and allow to rise until double in size (60-90 minutes).
Form the dough into 2 balls and place on floured cutting board or counter.
Roll each ball into a thick rope and cut into 12 pieces.
Roll each piece into a rope and tie in a knot.
Place on parchment lined baking sheets.
Cover with a towel and allow to rise until double, about 1/2 hour.
Bake at 375° for 12 minutes or until nicely browned.
Brush with melted butter while still hot.
Cool on wire rack.