1tspactive dry or instant yeast, not quick/rapid-rise yeast
1Tbspwhite sugar
1tspsalt
2TbspHerb and Garlic Infused Olive Oil, or see Note 1
2 1/2 - 3cups(300-360g)all-purpose flour
For topping before baking:
Herb and Garlic Infused Olive Oil
Coarse salt
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Instructions
Make the Herb and Garlic Infused Olive Oil by combining all the ingredients in a small bowl. Stir to combine, cover with plastic wrap, then set aside at room temperature while you make the dough.
To make the dough, add the lukewarm water to a large bowl or the bowl of a stand mixer fitted with the kneading hook. Add the yeast and sugar and stir to combine. Let stand 5 minutes. Add the salt and 2 Tbsp of the Garlic Herb Infused Olive Oil. *Be sure to spoon out the required amount, along with some of the herbs, but leave behind any pieces of garlic. Set aside the rest of the infused oil aside to use later to brush the pan and brush on top before baking). Add 1 cup of the all-purpose flour and mix to combine. Add another 1 cup of flour and mix in. Begin adding more flour, in smaller increments, mixing between additions, until the dough comes together into a fairly moist, but not sticky dough. the dough should wrap around the kneading hook and clean the bowl in spots. Use as much flour as you need to get to that point.
Remove dough to a lightly floured surface and knead 1 minute, adding additional flour only if the dough is sticking to your hands or the work surface. Form dough into a ball and place into a greased bowl. Cover and let rise until doubled, about 45 minutes.
Remove dough to a lightly floured work surface and gently deflate. Divide dough into 7 equal pieces (I like to weigh the dough to try and get exactly equal-sized pieces). Form each piece into a ball.
Brush a 6-inch x 2-inch high round cake pan generously with some of the Garlic Herb Infused Olive Oil. Place balls into the pan, placing 6 balls evenly around the outside and 1 ball in the centre. *Alternately, you can use an 8-inch round baking pan, placing the balls the same way, but there will be space between each and the dough will rise out to fill the space, rather than up. Another option is to use an 8x4-inch-ish loaf pan. Make 8 balls instead of 7, then place the balls into the greased loaf pan in 2 rows of 4 rolls.
Cover baking pan with plastic wrap or a clean tea towel and let rise until doubled, about 30 minutes.
Preheat oven to 400F. (not fan-assisted)
When rolls have risen, remove plastic wrap. Brush the tops of the rolls generously with Garlic Herb Infused Oil. Sprinkle tops with some coarse salt.
Bake in preheated oven to 10 minutes, then reduce the oven temperature to 375F and bake an additional 15 minutes more. Check rolls and assuming they are already well-browned, place a piece of aluminum foil loosely over-top of the rolls, to prevent over-browning. If they aren't at risk of over-browning, you don't need to cover with foil. Bake an additional 8-10 minutes or until the internal temperature when tested in the centre is at least 200F. *Be sure to bake the full time. Even if they look done earlier, the centre of the round may still be quite moist. Err on the side of over-baking rather than under baking, covering with foil as needed to prevent over-browning.
Remove from oven and immediately remove from the baking pan to a cooling rack to cool until just warm. You can also let cool completely and re-warm later by wrapping the whole round of rolls in foil and placing into a 350F oven until just warmed.
The baked rolls will freeze well.
Notes
1. You can use plain extra-virgin olive oil in the dough as well, if you like. 2. You can use all one kind of herb or a mixture. Dried rosemary, thyme, basil, oregano and parsley are all good options. Dried herbs are used here, as fresh herbs brushed on top may burn.Be sure to read the Ingredient Notes and Baker's Tips above the Recipe Card for more tips on making this recipe.