1 ½ c. very warm water
2 tsp. active dry yeast
4 ½ c. bread flour
½ c. extra virgin olive oil, plus more for brushing on baked rolls
1 ½ tsp. salt, plus more for finishing
1 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried rosemary
1 egg, beaten with 1 Tbsp. milk (egg wash for brushing on rolls before baking)
In the bowl of a stand mixer, add the water, yeast, flour, olive oil, salt, thyme, basil and rosemary in that order (careful not to let the salt touch the yeast). Knead for 5 minutes. Turn dough into a greased bowl and spray the top of the dough with cooking spray or cover with a damp towel and let rise for 30-40 minutes. Punch down dough and with a bench scraper divide the dough into 12 equal parts. Roll each into a ball and place on a greased rimmed baking sheet or oven proof baking dish. Let rise for 30-40 minutes. Preheat oven to 350 F.
After the rolls have risen, brush the tops of each with an egg wash and bake for 20-25 minutes or until the tops are slightly golden. When they come out of the oven, brush the tops of each roll with olive oil and sprinkle with a little sea salt.