Rosemary Knots with Gorgonzola & Honey

1. To make the bread, whisk together the yeast and water in a large bowl until the yeast is dissolved. Add the sugar and let stand for 5 mins. Stir in 2 cups of the flour and the salt. Stir in the olive oil, rosemary & pepper. Gradually stir in the remaining 1 1/2 cups of flour.

2. Turn the dough onto a floured surface and knead until smooth, about 10 mins. While kneading the dough, ad a much additional flour as needed to keep the dough from sticking to your hands and the work surface.

3. Lightly oil a large, clean bowl. Shape the dough into a smooth ball and place it in the bowl, turning it once to coat the top with oil. Cover with a clean kitchen towel and let stand in a warm place until the dough has doubled in bulk, about 1 hour. Punch the dough down and reshape into a ball. Cover and let double again, about an hour.

4. Preheat the oven to 350°. Punch the dough down and divide it into 15 equal pieces, about 1/4 cup each. On a barely floured surface, roll each piece into a all. Use your fingers to roll each ball into a rope about 6 in. long Tie the ropes loosely into knots and place on 2 parchment-lined baking sheets. Cover each sheet with a towel and let stand until the rolls are doubled, about 25 mins.

5. To top the rolls, brush them lightly with the olive oil. Sprinkle with the chopped rosemary & salt. Bake until the rolls are golden brown, about 25 mins. Place 2 rolls on each of 8 plates and serve, passing the Gorgonzola and warm honey separately.