In a stand mixer, mix together the roll ingredients, adding a little more flour if needed for the dough to pull away from the sides of the bowl.
Knead dough 5-10 minutes until smooth and elastic.
Turn dough out onto greased or floured surface and form a ball. Cover and allow to rise until doubled in size, 60-90 minutes.
Turn dough onto floured surface and punch down. Cut off a golf ball sized piece of dough and set aside. Divide remaining dough into 12 pieces and roll into balls.
Place balls on a lined cookie sheet and cover lightly. Allow to rest 15 minutes.
Meanwhile, preheat the oven to 350 degrees. Also, toss strings in vegetable oil to coat.
Wrap each ball of dough with a piece of string 4 times, pivoting 45 degrees with each wrap. String should divide dough ball into 8 fairly equal sections. Tie a knot in the string and place each dough ball back on the cookie sheet.
Flatten out the extra piece of dough that you reserved. Cut it into 12 small stem shapes. Place the stems around the balls on dough on the cookie sheet.
Cover and allow dough to rise about 15 more minutes, until dough is gently pushing out between the strings.
Bake 22-24 minutes, until rolls are quite golden brown on top. Remove from oven and cool completely before removing string.
Place a stem in the top of each roll.