COMBINE flour and yeast packets from roll mix in large bowl. Stir in water, butter, egg, basil and rosemary until dough pulls away from sides of bowl. Add olives and cheese. Knead on lightly floured surface 5 minutes or until smooth, adding more flour as needed. Cover with large bowl; let rest 5 minutes. Microwave olive oil and garlic in shallow bowl on MEDIUM 2 minutes.
HEAT oven to 350°F. Coat fluted tube pan with no-stick cooking spray. Divide dough into 24 pieces. Shape into balls. Coat lightly with oil and place in prepared pan. Cover and let rise in warm place 20 to 30 minutes or until doubled in size.
UNCOVER dough. Bake 25 to 30 minutes or until light golden brown. Cool 10 minutes. Remove from pan. Brush top with remaining oil.