1 cup whole milk
1 large egg
3½ cups flour
1 packet instant yeast
1¼ teaspoons salt
8 tablespoons butter, melted
8 tablespoons rosemary leaves
Coarse, flaky sea salt, for garnish

  1. In a medium bowl, whisk the milk and egg until well-combined. Lightly oil a large bowl and set aside.
  2. In a mixer, with the paddle attachment, mix the flour, yeast, sugar, salt, and 3 tablespoons of the melted butter until combined. Add the milk mixture, beating to combine.
  3. Remove the paddle attachment and attach the dough hook. Knead the dough until it is smooth, 6 to 8 minutes.
  4. With floured hands, transfer the dough to the oiled bowl. Rub the top of the dough with more of the oil and lightly cover with plastic wrap. Let rise in a warm spot for 1½ hours.
  5. Brush a 9 x 13” baking pan with 1 tablespoon melted butter. On a floured surface, divide the dough into 4 equal parts. Working with one part of the dough at a time and a floured rolling pin, roll the dough into a 12 x 14” rectangle.
  6. Cut each sheet of dough into 4 equal parts. Make golf-size balls and arrange in the prepared pan. Lightly cover the pan with plastic wrap and let rise in a warm spot for 45 minutes.
  7. Brush rolls with 2 tablespoons of melted butter. Sprinkle rosemary over top of rolls, along with sea salt. Bake at 350°F until a deep golden brown, 20 to 25 minutes. Drizzle 2 tablespoons of melted butter over the oven-hot rolls. Serve warm. (To reheat, toast the rolls at 325°F for 5 minutes.)
  8. Yield: 16 rolls
For more great recipes, check out this weeks issue of Whisk by Ami