OLIVE OIL ROLLS

MAKES 10 - 12 ROLLS

4 CUPS BREAD FLOUR
8 OZ. WARM WATER
.75 GRAMS FRESH YEAST
8 TBS. OLIVE OIL
6 TBS. WHOLE MILK
2 TBS. HONEY
1 LARGE EGG YOLK
1 TBS. ROOM TEMP WATER
POPPY, SESAME, CARAWAY SEEDS (OPTIONAL)

PLACE THE FLOUR ON A CLEAN DRY SURFACE.

MAKE A “WELL” IN THE CENTER OF THE FLOUR.

PLACE THE YEAST IN THE WARM WATER.  ADD THE HONEY.  MIX.

POUR THE WATER MIXTURE INTO THE “WELL” OF THE FLOUR.

ADD THE OLIVE OIL AND MILK INTO THE “WELL”.

KNEAD THE DOUGH.  ALLOW TO REST 20 MINUTES.

KNEAD THE DOUGH A SECOND TIME AND THEN SEPARATE DOUGH INTO 10 OR 12 PIECES.  SHAPE AS YOU LIKE INTO EQUAL SIZES.

ALLOW TO RISE A SECOND TIME FOR 20 MINUTES.

BEAT THE EGG YOLK, ADDING 1 TBS. OF WATER. 

BRUSH EACH ROLL WITH THE YOLK AND WATER.

SPRINKLE WITH POPPY, CARAWAY, SESAME , ETC. SEEDS IF  YOU CHOOSE. 

BAKE AT 350 DEGREES FOR 25 MINUTES, OR UNTIL GOLDEN BROWN.