7 1/2 T olive oil
3-4 rosemary sprigs
Heat together to boil. Remove from heat, cover, and let sit 15 minutes. Remove the rosemary sprigs. (If you want to do this in advance, this infused oil will keep up to a month in the fridge.)
3 c. flour
2 pkg. dry yeast (2 T.)
2 T sugar
2 T chopped rosemary
1 1/2 t. salt
1 1/4 c. warm water
Activate the yeast in 1/2 c. of the water. Combine with flour, sugar, chopped rosemary, and salt. Make a well. Add the remaining warm water and the infused rosemary oil from above. Form into a soft dough.
Knead until smooth and elastic, at least five minutes. Put in an oiled bowl and cover with oiled plastic (loosely). Leave in a warm place to double, about one hour.
Divide into 12 pieces and form into balls. Place on two oiled baking pans. Cover loosely and let double, 15-30 minutes. Uncover. If you're not serving vegans and you like that sort of thing, you can glaze with a beaten egg here.
Bake 15-20 minutes at 400 degrees F. Serve with tomato spread of some sort, or plain, or whatever you like, really.