Makes 2-2 1/2 Dozen
4 – 4 1/2 cups all purpose flour
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/4 cup Sutter Buttes Harvest Garlic Olive Oil
1 teaspoon salt
In a large mixer bowl combine 2 cups of the flour and the yeast. In saucepan heat milk; sugar; oil; and salt just till warm; stir constantly. Add to flour mixture; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constanly. Beat 3 minutes at high speed.
Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in warm place till double (about 1 hour).
Punch down; divide dough in half. Cover; let rest 10 minutes. Using a sharp knife, slice the dough into strips of about 1 inch wide by 5 inches long. Cut these strips in half. Take one piece and work it into a snake, then tie it in a knot. The dough will be sticky along the cut edges, so dust these with flour before you tie the knot. Cover; let rise till nearly double (about 30 minutes). Bake at 375° for 12-15 minutes or till done.
Optional: After baking, blend olive oil with fresh or dried herbs, salt, pepper, and/or parmesan and brush onto hot rolls.