Add warm water and yeast to a large bowl and gently stir. Let this sit for several minutes. Add olive oil and salt to the warm water and yeast. Measure flours and seasonings, then add them to the bowl.
Stir ingredients until the flours are mixed well, then loosely cover the bowl and set in a warm place. Allow to rise for approximately two hours, or until the dough has doubled in size.
Preheat oven to 450F. Oil a baking sheet or pan (I used a cast-iron skillet) and set it in the preheating oven.
On a well-floured surface, work the dough just until it collects some of the flour and isn't impossibly sticky.
Form rolls. I made 9 large rolls. Make them smaller and you'll have more, but reduce the baking time accordingly. To form, I pulled a handful from the ball of dough, pressed it down, folded into thirds, pinched the ends together, and placed it smooth side up.
Cut slits in the top of each roll using a serrated knife or pair of scissors. Sprinkle each roll with salt, rosemary and minced onions.
Carefully remove hot pan and set your rolls inside, sides touching.
Bake approximately 16 minutes or until golden and crusty. Baked rolls will sound hollow inside when tapped.
Serve warm with plenty of butter.