Rosemary Lemon Rolls

• 1/4 cup excellent quality extra virgin olive oil
• pinch of kosher salt
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 tablespoon fresh organic lemon zest
• 1 package of active dry yeast (note: dough will be best left overnight in fridge before second rise)
• 1 tablespoon honey, room temperature (sunflower or other type)
• 1 cup warm filtered water, about 105-110 degrees
• 1 3/4 cups organic bread flour (King Arthur is good), and maybe a bit more
• 1 1/2 cups organic spelt flour (or use all bread flour if not available)
• 2 teaspoons kosher salt
• 1 egg white, beaten for wash, or use one whole beaten egg as wash for more color
• sprinkle of coarse salt on top, optional
• additional rosemary leaves for top
• optional drizzle of honey (sunflower if available)
• unsalted premium sweet cream butter on the side, optional

1. Using a mortar and pestle grind the chopped rosemary and zested lemon together to squeeze out more of their oils. In a small glass jar add the salt, herbs, and zest to the olive oil. Let these infuse for several hours and set aside. Note: you can make double the amount if you also want to reserve half for dipping the rolls later when serving.
2. In a glass measuring cup add the yeast to the warm water. Stir in the honey. Make sure the yeast and sugar dissolve. Check in 5 minutes to see if there are bubbles and froth on top. If not, best to try another packet. If after 10 minutes there are no bubbles, start over! If the yeast has worked proceed on.
3. In a large bowl, wooden preferred, add 1 cup of the flour mix and salt. Pour in the water yeast mix. Using a wooden spoon mix together. Mix in another half cup of flour and incorporate.
4. Mix in the infused oil with the herbs and a pinch of salt. Add more flour by the half cup, mixing it in to the dough, until you have used 3 cups (half of each kind). Knead by hand until the dough is smooth and elastic. Add another quarter cup of bread flour to the bowl and knead that in to the dough. Use a bit more if needed. The dough should be elastic, but not sticky.
5. Lightly oil a wooden bowl and place the dough ball in it. Lightly brush the top with olive oil. Cover with a tea towel; set in a warm place, free of drafts for just over an hour, until doubled in size.
6. Punch the dough down. Brush the dough ball lightly with some infused olive oil and refrigerate in a plastic bag overnight before a second rise. Then let the dough come to room temperature until it doubles in size.
7. After the second rise, punch down and divide the dough into 12 parts. Roll each into an egg-shaped ball. Place on a lightly oiled baking sheet. Cover with a tea towel and let rise for half an hour.
8. Brush an egg white wash on top of each roll. Sprinkle with coarse salt and additional rosemary leaves, if desired. Bake in a preheated convection (preferred) oven at 410 for 10 minutes. Then reduce heat to 375 and continue to bake for another 15-20 minutes until lightly browned. The rolls should sound hollow when tapped. Cool thoroughly on a wire rack. Serve warmed with a drizzle of honey and butter, or with infused oil for dipping, two lovely options.

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Taken from food52.com/recipes/8286-rosemary-lemon-rolls (may not work)