- 4
Ingredients
- 3 cups unbleached all purpose flour, plus more as needed
- 1 T granulated sugar
- 2 tsp instant yeast
- 1 tsp fine sea salt
- 1 cup warm water
- 1 T olive oil, plus more for the bowl and brushing on crust
- 2 tsp finely chopped fresh rosemary
- 3 large cloves garlic, pressed, or finely mince
- 1 T agave nectar
Preparation
Step 1
Line a large baking sheet with parchment paper or a silicone mat.
In a bowl of stand mixer fitted with paddle attachment, combine the flour, sugar, instant yeast and salt. Mix well.
Add water, olive oil, rosemary, garlic and agave to the flour mixture and mix until dough comes together.
Switch to dough hook and beat dough for about 5 minutes, or until smooth and silky, adding more flour, 1 tsp at a time if too sticky.
Transfer dough to an oiled bowl, cover with plastic wrap and let rise for 1 hour. It can rise for as long as 4 hours.
Preheat oven to 350.
While oven is preheating, shape rolls. Divide dough into four pieces. Roll each piece into a log about 8 inches long. Place logs on baking sheet and cover with a towel. Let rise for 20 minutes. Bake in preheated oven for 20-30 minutes or until rolls are golden and sound hollow when tapped.
Remove the tray from oven to cool for 10 minutes. Transfer rolls to cooling rack to cool completely.