° 1 cup + 2 tablespoons very warm water
° 2 tablespoons dry yeast
° 1/3 cup olive oil
° 1/4 cup honey
° 1 lightly beaten egg
° 1 tablespoon fresh rosemary*
° 2 teaspoons dried parsley
° 2 tsp garlic powder
° 1/2 teaspoon sea salt
° 3 cups all-purpose flour
° garlic butter
° 3 tablespoons melted unsalted butter
° 2 cloves minced garlic
* Instructions :
Preheaat oven to 400°F and grease a large cast iron skillet or 11×7 baking tray.
In bowl of a stand blender fitted with paddle attaachment, , cast in warm water also stirring it in with yeast. Leave mix rest for 5 min, . If the yeast does not foam after 5 minutes, discard the mixture and try again using fresh yeast.
Add olive oil, honey, eggs, rosemary, parsley, garlic powder, sea salt, and 1 cup of the flour. Mix over low heat until everything is incorporated. Switch to the dough hook (or use a large wooden spoon) and add the remaining flour. Blend on low heat for about 1 minute, then turn the mixer over medium to high heat and knead for 5 minutes. If you are not using a mixer, knead the dough by hand for 5-7 minutes, adding enough flour to make a soft, not sticky dough.
Separate the dough into two equal halves, then separate each of these halves into another half, and then into 3 equal pieces. You must have 12 piieces in total. Rolling every piece of dough among your hands to creat a ball, then placing the ball in greased pan, leaving a small space (1-2″) between them. Cover the dough with a clean cloth and let the rolls rest for 10 minutes before placing them in the oven and baking for 12-14 minutes, or until slightly golden.
While the rolls are baking, mix together the melted butter and chopped garlic. Use a pastry brush to brush the surfaces of the rolls with the mixture once they come out of the oven. Sprinkling with additional sea salt, if wanted. Feet it riight away.
The rolls can be kept at room temperature, in an airtight container, for a day or two, or frozen after baking, once well cooled, for up to two months.