1/4 cup olive oil
1 TBS fresh chopped rosemary
3 1/2 - 4 c. unbleached all purpose flour
2 tsp ground sea salt
1 TBS sugar
2 1/4 tsp yeast
1 cup milk heated to 130 degrees
Combine the olive oil and chopped rosemary in a small bowl & allow to sit for at least an hour to infuse the flavor.
In large bowl, combine 3 cups of the flour, salt, sugar, and yeast, making a well in the center.
In small saucepan, bring milk just to 130 degrees.
Break egg into center of dry ingredients break yolk (without stirring it into the flour mixture); pour in heated milk & infused olive oil. Gently stir with wooden spoon until sticky dough forms, adding more flour until dough forms a workable ball. Turn the ball out onto a lightly floured surface and begin kneading. Knead for 8-10 minutes, adding more flour as necessary to form smooth, elastic dough.
Place dough in a large greased bowl, cover with greased plastic wrap; let rise for 1 to 1 1/2 hours or until doubled in size.
Gently deflate the risen dough.
Preheat the oven to 375˚F and line a baking sheet with parchment paper.
Divide the dough into 16 equal pieces. Stretch and roll each portion into a 6-inch snake of dough, then fold the ends together, one over the other.
Brush the tops of the rolls with olive oil and sprinkle lightly with additional sea salt. Bake for about 16-18 minutes, or until the rolls are a light golden brown.
Remove to wire rack to cool, or place in lined bread basket to serve warm.