Activate the Yeast:

• In a small bowl, dissolve yeast in warm water with a pinch of sugar. Let sit for about 5-10 minutes until foamy.

Make the Dough:

• In a large bowl, combine flour, sugar, and salt.
• Add the yeast mixture, warm milk, melted butter, and egg.
• Stir in the chopped rosemary.
• Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. (If using a stand mixer, knead on low for about 5 minutes.)

First Rise:

• Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Shape the Rolls:

• Punch down the dough and divide it into 12-15 equal portions.
• Roll each piece into a smooth ball and place them in a greased baking dish or lined sheet pan.
• Cover and let rise for 30-45 minutes, until puffy.

Bake the Rolls:

• Preheat oven to 375°F (190°C).
• Brush the tops with melted butter and sprinkle with extra chopped rosemary and flaky salt if desired.
• Bake for 18-22 minutes, or until golden brown on top.

Serve & Enjoy!:

• Brush with more butter while warm for extra softness.
• Serve fresh with butter, honey, or alongside your favorite meal.