2 tablespoons minced, fresh Italian flat-leaf parsley
2 cloves fresh garlic, minced
1/2 teaspoon salt
4-1/2 cups all-purpose flour
2 package s Fleischmann’s® RapidRise® Instant Yeast
2 tablespoons sugar
1-1/2 teaspoons salt
1-1/3 cups very warm milk (120° to 130°F)
1 egg, lightly beaten
1/4 cup olive oil, extra virgin
For infused oil: Combine olive oil, herbs, garlic and salt in a small bowl and set aside.
Combine flour, undissolved yeast, sugar and salt in mixing bowl. Add warm milk to flour mixture and mix on low speed for 1 minute.
Stir in egg and olive oil and continue to mix on low for 1 to 2 minutes, or until well blended and dough pulls away from sides of bowl.
Transfer dough to lightly floured surface and knead until dough is smooth and elastic, about 6 to 8 minutes. Shape the dough into a ball. Cover; let rest for 10 minutes.
Lightly flour a work surface. Using hands, pat dough into a 10x12-inch rectangle, approximately 1-inch thick. Divide dough into about 30 pieces using a pizza cutter or knife; roll into balls. Dip dough balls into olive oil and herb mixture to lightly coat. Arrange coated dough balls evenly in bottom of greased 10-inch tube pan with removable bottom. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Bake at 350°F for 25 to 30 minutes or until done. Let cool in pan on rack for 10 minutes. Invert to move from pan and serve immediately.