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1
Pour warm water into a large bowl, sprinkle yeast over top, and let stand until frothy at least ten minutes.
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2
Whisk in 2 tablespoons of the olive oil, along with the salt, and 1/2 teaspoon each of the herbs.
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3
The remaining oil, and herbs get mixed together in a bowl for the final brushing later after formed, but just before going into the oven.
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4
Add in 3 cups of the flour and make a soft dough. Place onto a floured bread board and knead for 10 to 15 minutes, adding just enough flour as needed only.
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5
Place in a oiled large bowl, turning to coat, and cover with plastic wrap.
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6
Set into a draft free warm area and let double about 2 hours.
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7
Grease baking sheet and set aside.
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8
After doubled punch down the dough and divide into twelve portions, to make 12 buns. Roll, pinch and form by tucking under.
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9
Place onto prepared baking sheet, cover loosely with plastic wrap and place in the refrigerator of up to 24 hours. But not less than 12 hours.
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10
When ready to bake remove and place on counter and let come to room temperature, which will take about an hour or so.
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11
Preheat your oven to 400 degrees.
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12
Mix the remaining oil and herbs if you haven't already done so, and brush tops of each roll.
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13
Bake at 400 degrees for 25 minutes until golden or tapping bottoms sound hollow.
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14
I also have sliced red or yellow tomatoes or grape tomatoes and placed on top before baking. Also caramelize a thinly sliced onion and you can also place that on top of each and they become crispy while baking also.
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15
Hope you enjoy this recipe as much as I do.
