ROSEMARY KNOTS with GORGONZOLA and HONEY

Warm from the oven, with a slice of Gorgonzola and a drizzle of good honey, this can be a meal.

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                     ROSEMARY KNOTS with GORGONZOLA and HONEY
                          from the Sunday New York Times Magazine

The Bread:
• 1 package active dry yeast
• 1 1/2 cups warm water
• 1/2 teaspoon sugar
• 3 1/2 cups all-purpose flour, plus additional for kneading dough
• 1 1/2 teaspoons coarse salt
• 2 tablespoons olive oil, plus additional for oiling bowl
• 2 teaspoons minced fresh rosemary
• 1/2 teaspoon freshly ground pepper

The Topping:
• 1 teaspoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon coarse salt
• 1 pound Gorgonzola cheese
• 1 cup warm 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 minutes.  Stir in 2 cups of the flour and the salt.  Stir in the olive oil, rosemary and pepper.  Gradually stir in the remaining 1 1/2 cups flour.
2.  Turn the dough onto a floured surface and knead until smooth, about 10 minutes.  While kneading the dough, add as 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 1 hour.
4.  Preheat the oven to 350˚ F.  Punch the dough down and divide it into 16 equal pieces, about 1/4 cup each.  On a barely floured surface, roll each piece into a ball.  Use your fingers to roll each ball into a rope about 6 inches 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 minutes.
5.  To top the rolls, brush them lightly with the olive oil.  Sprinkle with the chopped rosemary and salt.  Bake until the rolls are golden brown, about 25 minutes.  Place 2 rolls on each of 8 plates and serve, passing the Gorgonzola and warm honey separately.
                                       Yield: Eight servings