2 env. dry yeast
Pinch sugar
6 1/2 c. (about) flour
1 c. warm water
1 c. milk
2 eggs
2 tbsp. olive oil
2 tbsp. whole wheat flour
1 tbsp. cornmeal
2 tsp. salt
Garlic oil: 1/4 c. olive oil 3 garlic cloves, pressed
Coarse salt (optional)

Sprinkle yeast, sugar and 1 tablespoon flour over warm water; stir. Let stand until foamy (10 minutes).

Whisk milk, eggs, oil, whole wheat flour, cornmeal and salt in large bowl. Add 1 cup flour and yeast mixture. Stir hard until smooth (3 minutes). Mix in enough flour, 1/2 cup at a time to form soft dough. Knead, adding flour as needed (5 minutes). Dough will be sticky. Grease large bowl, add dough turning to coat. Cover with plastic. Let rise until double (1 hour).

For garlic oil: Heat oil in heavy saucepan until just warm. Stir in garlic.

Preheat oven to 400°F.

Line 2 baking sheets with parchment (waxed paper). Punch dough down. Knead on lightly floured surface until smooth. Let rest 10 minutes. Roll 1/2 of dough 3/4 inch thick. Cut dough with heart-shaped or other 3-inch cutter.

Place on sheets, 1 inch apart. Repeat rolling and cutting, re-rolling scraps.

Gently brush rolls with garlic oil and sprinkle with coarse salt.

Bake until golden brown, about 15 minutes.