Ingredients
2 1/4 teaspoons active dry yeast
1/4 cup warm water
1/2 cup milk
1/4 cup TAO Olive Oil (e.g. Extra Virgin, Garlic Infused, Rosemary Pressato, or Lemon Pressato)
2 tablespoons TAO Balsamic Vinegar (e.g. Traditional, Black Mission Fig, or Amarena Cherry)
2 tablespoons honey
1 teaspoon salt
1 egg
3 1/2 cups all-purpose flour
Directions
In a large mixing bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.
In a separate bowl, heat the milk until it is warm to the touch but not hot. Add the olive oil, balsamic vinegar, honey, salt, and egg, and whisk together until well combined.
Add the milk mixture to the yeast mixture and stir until well combined.
Gradually add the flour, 1 cup at a time, stirring until a soft and slightly sticky dough forms.
Knead the dough on a lightly floured surface for 5-7 minutes, until it is smooth and elastic.
Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them on a greased baking sheet.
Cover the rolls with a damp towel and let them rise in a warm, draft-free place for about 30 minutes.
Preheat the oven to 375°F (190°C).
Brush the rolls with olive oil and bake for 15-20 minutes, until they are golden brown and sound hollow when tapped.
Remove from the oven and let the rolls cool on a wire rack.