Garlic and Rosemary Knots:
Prepare as above. Cut each rectangle of dough into fifteen 6x3/4-inch strips. Gently pull strips into a 8-inch-long ropes. In a small bowl, combine 3/4 cup olive oil, 3 tablespoons snipped fresh rosemary, and 2 cloves garlic, minced. Dip each rope into oil mixture. Tie into a loose knot. Place knots 2 to 3 inches apart on the prepared baking sheets. Sprinkle with coarse or kosher salt. Cover with plastic wrap; let rise in a warm place for 15 minutes. Bake in a 375 degree F oven about 15 minutes or until golden. Immediately remove rolls from baking sheet. Cool slightly on a rack. Serve warm. Makes 30 knots.