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1
To make the bread, whisk together the yeast and water in a large bowl until the yeast is dissolved.
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2
Add the sugar and let stand for 5 minutes.
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3
Stir in 2 cups of the flour and the salt.
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4
Stir in the olive oil, rosemary and pepper.
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5
Gradually stir in the remaining 1 1/2 cups flour.
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6
Turn the dough onto a floured surface and knead until smooth, about 10 minutes.
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7
While kneading the dough, add as much additional flour as needed to keep the dough from sticking to your hands and the work surface.
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8
Lightly oil a large, clean bowl.
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9
Shape the dough into a smooth ball and place it in the bowl, turning it once to coat the top with oil.
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10
Cover with a clean kitchen towel and let stand in a warm place until the dough has doubled in bulk, about 1 hour.
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11
Punch the dough down and reshape into a ball.
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12
Cover and let double again, about 1 hour.
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13
Preheat the oven to 350 degrees.
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14
Punch the dough down and divide it into 16 equal pieces, about 1/4 cup each.
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15
On a barely floured surface, roll each piece into a ball.
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16
Use your fingers to roll each ball into a rope about 6 inches long.
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17
Tie the ropes loosely into knots and place on 2 parchment-lined baking sheets.
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18
Cover each sheet with a towel and let stand until the rolls are doubled, about 25 minutes.
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19
To top the rolls, brush them lightly with the olive oil.
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20
Sprinkle with the chopped rosemary and salt.
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21
Bake until the rolls are golden brown, about 25 minutes.
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22
Place 2 rolls on each of 8 plates and serve, passing the Gorgonzola and warm honey separately.
