Mix first two ingredients in a large bowl, gradually adding the flour until dough pulls away from sides of bowl. Get your hands covered in flour and start kneading for about 5 to 7 min adding flour as needed.  Then put olive oil or melted fat on your hands and knead the dough for another 4 to 5 min.  Adding the oil/fat as you knead.  Form into a ball and brush with melted butter. Cover with a damp cloth and let rise in a buttered bowl overnight or at least 7 hours on your kitchen counter.  The best temperature is between 60 to 70 degrees F. (15 to 21 degrees C.)

After rising time, punch down and add 2 teaspoons Celtic sea salt and knead for about 2 min. until salt is all mixed in. Place on a floured surface and roll out to form an 11”x13’ rectangle.

Brush the surface of the dough with the beaten egg, leaving the top edge bare.  Sprinkle on the cheese and herbs.  Roll the dough up into a log.

Cut into 3 inch pieces and place on a cookie tray that is lined with parchment paper or greased.

Let rise in a warm place till double in size (about 1 ½ – 3 hours) I put mine in a warmed oven (about 80 degrees F.)

Preheat oven to 400 degrees and right after you put rolls in oven drop temperature to 350 degrees F and bake rolls for 30 to 40 min or until golden brown.

Note: I always encourage everyone to use as much local, grown without chemicals ingredients (organic), and meat, eggs and dairy from animals that were/are free-ranging and were/are raised without hormones and antibiotics.