Directions

1. Combine warm water, yeast, and honey in the bowl of a stand mixer. Let sit for 5-10 minutes to let the yeast become active and bubbly, then stir in the egg and egg yolk.
2. Add all-purpose flour, sea salt, and chopped rosemary to the wet ingredients. Attach the dough hook and turn the mixer on low to combine. Use a rubber spatula to encourage the flour to incorporate.
3. Once a shaggy dough has formed, increase the speed to medium and knead the dough with the dough hook for 5 minutes until the dough becomes smoother.
4. Slowly drizzle in Clebby’s Avocado Oil, about a third at a time, until fully incorporated, about 8 minutes.
5. Gently shape the dough into a ball and add to a greased mixing bowl. Cover and let proof for 1 hour, until doubled in size.
6. Use a dough scraper to dump the dough out onto a lightly greased surface.
7. Divide the dough into 12 pieces.
8. To shape rolls, flatten the dough piece then bring up each corner into the middle and pinch together. Place on your work surface, pinch side down, and gently roll into a tighter ball.
9. Place the dough evenly apart in the greased 9×13 baking dish. Cover and let proof for 20 minutes.
10. Preheat oven to 350°F.
11. Combine the egg and water in a small bowl and brush over the rolls. Sprinkle the top with flakey sea salt and bake for 30-35 minutes, until the tops are golden brown.
12. Brush the rolls with the remaining one tablespoon of Clebby’s Avocado Oil.