Rosemary lemon rolls

Ingredients

• 1/4 cup excellent quality extra virgin olive oil
• pinch of kosher salt
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 tablespoon fresh organic lemon zest
• 1 package of active dry yeast (note: dough will be best left overnight in fridge before second rise)
• 1 tablespoon honey, room temperature (sunflower or other type)
• 1 cup warm filtered water, about 105-110 degrees
• 1 3/4 cups organic bread flour (King Arthur is good), and maybe a bit more
• 1 1/2 cups organic spelt flour (or use all bread flour if not available)
• 2 teaspoons kosher salt
• 1 egg white, beaten for wash, or use one whole beaten egg as wash for more color
• sprinkle of coarse salt on top, optional
• additional rosemary leaves for top
• optional drizzle of honey (sunflower if available)
• unsalted premium sweet cream butter on the side, optional

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