Combine active dry yeast with ¼ cup warm milk. Make sure the milk isn’t hotter than 110°F or else it will kill the yeast and you won’t get a rise. Let mixture sit for ~5 minutes. It should get bubbly and a thick layer of foam will appear, that is a sign the yeast is working!

While the yeast is activating, combine in a large mixing bowl the salt, remaining milk, butter, honey, flour, egg, and rosemary if using.

Add yeast mixture to flour mixture and combine.

After combining knead dough on a clean surface for ~10 minutes or until the gluten is developed enough and you get the window pane effect.* If you have an upright mixture with a dough attachment you can use that to knead the dough and will make your job even easier!

Once kneaded, form dough into a large ball and return to mixing bowl. Cover lightly and let rise for ~50 minutes in a warm place. Depending on how warm or cold your house is will affect how much the dough rises.

After ~50 minutes, punch the dough back down. Line a baking sheet with parchment paper. Divide the dough into 12 rolls, pinching and folding the dough over itself to make a smooth round top. Place the rolls almost touching on the baking sheet.* Cover lightly and let rise for ~50 minutes.

Bake in oven preheated to 350°F for ~25 minutes or until golden brown on top. You can top with some melted butter to give a nice shine!

Enjoy