Yield: 12 rolls
1 pkg active dry yeast
¾ cup warm (110 degrees F)
3 cups bread flour, plus a little more for dusting the counter top
1 ½ tsp kosher salt
¼ cup Flying Olive Rosemary Olive Oil + 2-3 tsp for greasing bowls and brushing finished rolls
2 tsp finely chopped fresh rosemary
Add the yeast to the warm water and stir until dissolved. Set aside while mixing the other ingredients.
In a standing mixer with a bread hook, add the flour, salt, and chopped rosemary. Turn on to medium speed to blend dry ingredients. Add ¼ cup Flying Olive Rosemary Extra Virgin Olive Oil to the yeast mixture and stir. Add the yeast mixture slowly to the dry ingredients in the mixer while stirring.
Periodically, stop the mixer to scrape down the sides. Knead on medium speed to make a soft, smooth dough, about 8 minutes. If the dough is too sticky, add more flour, a teaspoon at a time. If too hard, add a teaspoon at a time of water.
Using a little Flying Olive Rosemary EVOO, oil a bowl. Place the dough seam side up in the bowl, then flip it over so that the smooth side is up. Cover with a clean dish towel or plastic wrap and place in a warm location until doubled in bulk.
Move the dough to a lightly floured counter top. Cut the dough into 12 equal pieces and shape into round balls by pushing the cut ends into the middle for a smooth top. When all the balls are made, roll the first ones completed into log shapes on the counter top, about 2 hand widths wide. The ends should be slightly thinner than the middle.
Finish all the logs before starting to make the knots. Taking the first logs, wrap the dough around 2 fingers. Tuck the end up through the middle. Place the rolls on a parchment-lined baking sheet or sheets, leaving about 2 inches between them. Cover and let rise for 60 to 90 minutes, until they are quite puffy.
Preheat the oven to 350 F.