In mixer bowl, combine 2 cups flour, yeast, sugar, and salt. Heat milk, olive oil and garlic to 120 to 130 degrees F. Add milk mixture and eggs to dry ingredients, beat 2 minutes at medium speed. Add 2-1/2 cups flour. Knead at low speed using dough hook 5 minutes or until smooth and stretchy. Add olives and cheese; mix just until combined. Add more flour if necessary to make a soft dough. Place in oiled bowl; cover with cloth and put in a warm place until doubled, about 1 hour. Punch down dough; cover and place in refrigerator. Chill 4 to 16 hours. Punch down dough.

Divide into 24 pieces. Roll into 9-inch ropes; tie in loose knot. Place on lightly oiled sheet pan. Cover; let rise until doubled, about 1 hour. Brush with combined egg and milk. Bake in preheated 375 degree F oven 15 to 20 minutes.

Recipe and Photo Courtesy of The California Olive Industry.