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1
In large bowl of heavy-duty electric mixer, combine 2 cups flour, the sugar, and yeast.
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2
Beat water into flour mixture until soft dough forms.
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3
Cover and set aside 20 minutes.
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4
Meanwhile, prepare Crumb Topping (see below).
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5
Lightly grease a 2 1/2-quart souffle dish (casserole dish).
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6
Place oil in small bowl.
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7
Add 3 cups remaining flour, the rosemary,garlic, and salt to the soft dough.
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8
Beat until smooth dough forms.
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9
Turn dough out onto floured surface.
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10
Knead dough, adding remining flour as necessary, until smooth and elastic-about 5 minutes.
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11
Divide dough into 24 pieces.
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12
Dip each dough piece into oil and roll into a ball.
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13
Dip each ball into Crumb Topping and place, crumb side up, in greased dish.
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14
Cover loosely with clean cloth and let rise in warm place until double in size- about 45 minutes.
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15
Heat oven to 350*F.
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16
Tuck tiny rosemary sprigs between dough balls, if desired, and bake 55 to 60 minutes or until golden brown and bread sounds hollow when tapped on top.
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17
Cool on wire rack 10 minutes; remove from dish and cool completely.
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18
To serve, pull balls apart.
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19
Crumb Topping: In cup, combine 1/4 cup grated Parmesan cheese, 3 tbls.
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20
wheat germ, 1 tbls.
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21
rosemary leaves, and 1 teaspoons.
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22
paprika.
