Preparation

1. Combine the olive oil and rosemary, let stand 10 minutes or longer. Put the yeast and warm water into a large mixing bowl with a pinch of the flour. Stir to dissolve yeast and let stand for 5 to 10 minutes. Mixture will foam and bubble – this means the yeast is alive and active.
2. Put the flour and salt into a separate, small mixing bowl. Using the beaters, mix on Speed 1 for 20 to 30 seconds; reserve. Using the dough hooks, mix the yeast mixture on Speed 1 while addingthe olive oil/rosemary, following with ½ cup of the flour/salt. Mix on Speeds 1 to 2 until smooth, about 30 to 40 seconds. Continue adding the flour, ½ cup at a time, mixing completely, about 30 to 40 seconds, until no flour is visible after each addition. The dough at first will be a batter, and slowly, as the flour is added, the batter will form a dough ball that cleans the sides of the mixing bowl. After all the flour has been incorporated, knead on Speed 3 for about 2 minutes.
3. Dust dough ball lightly with flour and place it in a resealable food storage bag, press out air and seal. Let rise in a warm, draft-free place until doubled in size, about 1 hour. Punch down and let rise again for 1 hour (this second rise can be skipped if pressed for time – but it adds to the flavor and texture).
4. After second rise, punch dough to deflate and let rest 10 minutes. Lightly dust a baking sheet with cornmeal. Divide dough into 12 equal-size pieces. Roll each piece of dough on a work surface and shape into a ball. Flatten slightly. Transfer to prepared baking sheet and cover with plastic wrap. Let rise at room temperature until almost doubled, about 45 to 60 minutes.
5. Fifteen minutes before baking, preheat the oven to 450°F. Uncover rolls and bake at 450°F for 10 minutes. Reduce the heat to 375°F and bake for an additional 10 to 15 minutes, until browned and hollow sounding when tapped. Place on a wire rack to cool.