These rolls go well with dinner, but could also be used as small sandwich rolls.
¼ cup flavorful extra-virgin olive oil
1½ tablespoons chopped, fresh rosemary
2¼ teaspoons active dry yeast
1 cup warm water (105 to 110°F)
3 ¼ cups unbleached bread or all-purpose flour
1¾ teaspoons sea salt (may use kosher salt)
cornmeal for the baking sheet
Nutritional information per roll: Calories 151 (28% from fat) • carb. 24g • pro. 4g • fat 5g • sat. fat 1g • chol. 0mg • sod. 312mg • calc. 2mg • fiber 1g
Combine the olive oil and rosemary, let stand 10 minutes or longer. Put the yeast and warm water in a large mixing bowl with a pinch of the flour. Stir to dissolve yeast and let stand for 5 to 10 minutes. Mixture will foam and bubble – this means the yeast is alive and active. Put the flour and salt in a separate, small mixing bowl. Insert the dough hooks into the Cuisinart® Hand Mixer and add the olive oil and rosemary mixture, with ½ cup of the flour, to the yeast mixture. Using speeds 1 to 2, mix until smooth, about 30 to 40 seconds. Continue adding the flour, ½ cup at a time, mixing completely, about 30 to 40 seconds, until no flour is visible after each addition. The dough at first will be a batter, and slowly, as the flour is added, the batter will form a dough ball that cleans the sides of the mixing bowl. After all the flour has been incorporated, knead on speed 3 for about 2 minutes. Dust dough ball lightly with flour and place in a resealable food storage bag, press out air and seal. Let rise in a warm, draft-free place until doubled in size, about 1 hour. Punch down and let rise again for 1 hour (this second rise can be skipped if pressed for time – but it adds to the flavor and texture). Punch dough to deflate and let rest 10 minutes. Lightly dust a baking sheet with cornmeal. Divide dough into 12 equal size pieces. Roll each piece of dough on a work surface and shape into a ball. Flatten slightly. Transfer to prepared baking pan and cover with plastic wrap. Let rise at room temperature until almost doubled, about 45 to 60 minutes. Fifteen minutes before baking, preheat the oven to 450°F. Uncover and bake at 450°F for 10 minutes. Reduce the heat to 375°F and bake for an additional 10 to 15 minutes, until browned and hollow sounding when tapped. Place on a wire rack to cool.