Instructions

• In a small bowl combine 1/4 cup extra virgin olive oil and 1 tablespoon chopped fresh rosemary. Set aside to marinate at room temperature for at least 30 minutes.
• Pour 1 cup warm water (105–110°F) into a bowl. Sprinkle 2 1/4 teaspoons active dry yeast over the water, stir to dissolve, and let stand 5–10 minutes, until the mixture foams and bubbles.
• Fit a stand mixer with the paddle attachment. Pour the foamed yeast mixture into the mixer bowl.
• Add 1/2 cup of the 4 1/4 cups bread flour and 1 3/4 teaspoons salt to the bowl. Mix on low speed until incorporated.
• Continue adding the remaining bread flour in 1/2-cup increments, mixing on low after each addition, until all 4 1/4 cups flour are added and the dough is combined.
• Remove the paddle attachment and fit the mixer with the dough hook. With the mixer on low, slowly pour in the reserved olive oil and rosemary mixture.
• Increase the mixer to speed 3 and knead the dough for about 2 minutes, until the dough comes together (it should be cohesive and pull away from the sides of the bowl).
• Remove the dough, shape it quickly into a ball, dust lightly with flour, and place the dough ball into a large zip-top bag. Press out excess air and seal the bag.
• Place the sealed bag on a cutting board or in a warm, draft-free spot and let the dough rise until doubled in size, about 1 hour. After it has doubled, gently punch the dough down inside the bag and reseal; let rise again for an additional hour.
• After the second rise, remove the dough from the bag, punch it down to deflate, and let it rest 10 minutes.
• Lightly dust a baking sheet with flour. Divide the dough into 12 equal pieces. Shape each piece into a smooth ball (tuck the edges under to create surface tension) and place the rolls on the prepared baking sheet, spaced slightly apart. Cover loosely with plastic wrap and let rise at room temperature until nearly doubled, about 1 hour.
• Meanwhile, preheat the oven to 450°F.
• Remove the plastic wrap and lightly brush each roll with 1/2 cup melted butter (cooled slightly).
• Bake the rolls at 450°F for 10 minutes. Reduce the oven temperature to 375°F and bake for an additional 10–15 minutes, until the rolls are browned and sound hollow when tapped.
• Transfer the rolls to a wire rack to cool slightly before serving.