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1
For infused oil: Combine oil, herbs, garlic and salt in a small bowl and set aside.
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2
Combine flour, undissolved yeast, sugar and salt in mixing bowl.
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3
Heat.
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4
Add milk to flour mixture and mix on low speed for 1 minute.
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5
Stir in egg and oil and continue to mix on low for 1 to 2 minutes, or until well blended and dough pulls away from sides of bowl.
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6
Transfer dough to lightly floured surface and knead until dough is smooth and elastic, about 6 to 8 minutes.
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7
Shape the dough into a ball, and transfer to a lightly oiled bowl; turning once to coat.
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8
Cover; let rise in warm, draftfree place until doubled in size, about 45 to 60 minutes.
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9
Punch dough down and spread onto a lightly floured work surface.
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10
Using hands, pat dough into a 25x30 cm rectangle, approximately 3 cm thick.
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11
Divide dough into about 30 pieces using a pizza cutter or knife; roll into balls.
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12
Dip dough balls into oil and herb mixture to lightly coat.
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13
Arrange coated dough balls evenly in bottom of greased 25 cm tube pan.
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14
Cover; let rise in warm, draftfree place until doubled in size, about 30 minutes.
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15
Bake at 350 degrees F/180 degrees C for 25 to 30 minutes or until done.
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16
Let cool in pan on rack for 10 minutes.
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17
Invert to move from pan and serve immediately.
