fresh rosemary rolls

I have an enormous rosemary plant on the kitchen counter near the window, and it was badly in need of trimming. Snipping off the aromatic twigs and sprigs brought back the memory of the rosemary rolls and bread I used to make....and a short time later, the dough was gently rising under a teatowel.

This is an Italian recipe, made with finely chopped rosemary and warm milk. It has a very tender crumb, and a fine texture. I use it for everything from sandwiches to croutons to french toast - the rosemary flavor is not overwhelming. Today, we're having a little snowstorm, and I'm anticipating a nice melted cheese sandwich in a bit - goat cheese? Swiss? I usually split the recipe into one loaf of bread, and four large rolls which is a little more versatile.

To make:

1 packet Rapid Rise dry yeast, or one T. dry yeast

1 cup warm water

1 cup lukewarm milk

1/4 cup olive oil

2-3 T. chopped fresh rosemary

1 1/2 t. salt

6+- cups King Arthur all-purpose flour

oats or cornmeal for sprinkling on baking sheets

Coarse sea salt or kosher salt

a spritzing water bottle

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Stir the yeast into the warm water and let stand 10 minutes.

Stir in the lukewarm milk and rosemary, olive oil, and salt and stir. Cup by cup, add the flour. Since all flours differ, and absorb moisture erratically, I slow down on the 5th cup of flour and watch carefully as I add it. The dough should be elastic and slightly sticky, not dry.

Mix the dough until it forms a ball, then knead briefly or use the dough hook.

Pour a little oil in a bowl, plop in the dough, and roll around. Then cover with a damp teatowel and put in a warmish place until the dough doubles in size.

Sprinkle some oats or cornmeal on two baking sheets.

Turn the dough out on a lightly floured counter and knead . For one loaf of bread and four rolls, I cut the ball of dough in half, using one half for the bread, the other half cut into four smaller pieces for the rolls.

Shape the dough as you wish - whether balls of dough or loaves, or both.

Place the rolls or bread on two baking sheets, leaving about 2-3" space between.

Place the rolls in a barely warmed oven THAT YOU HAVE TURNED OFF (I've forgotten to do that many times and ruined the batch).

Let dough rise by about 40%.

Remove rolls to counter and preheat oven to 400F.

With a sharp knife, slash the rolls in an X - for bread, just slash diagonally.

Spritz with water and sprinkle the coarse salt on the dough.

Spritz again and bake in the hot oven for 20 minutes, or until it makes a hollow sound when thumping. The crust should be golden.

Remove, cool, and enjoy.

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What I'm watching: The Olympics and Westminster Dog Show!