1. Activate the Yeast

In a small bowl, pour the warm milk. Add the yeast and 1 tablespoon of sugar, stirring to combine. Let it sit for about 5-10 minutes until the mixture becomes foamy.

2. Prepare the Dough

In a stand mixer, beat the room temperature butter, 1 tablespoon of fresh rosemary, salt, and the remaining tablespoon of sugar until the mixture is light and fluffy.

3. Mix the Ingredients

Add the egg, the foamy yeast mixture, and 1 ½ cups of flour to the mixer. Beat until the mixture is smooth and well-combined.

4. Add the Remaining Flour

Gradually add the remaining 1 ¼ cups of flour, ½ cup at a time, continuing to mix. Knead the dough in the mixer on low for about 3 minutes until smooth and slightly sticky.

5. First Rise

Lightly oil a large bowl and gently transfer the dough into it. Cover the bowl with a clean towel or plastic wrap and let the dough rise for about 45 minutes in a warm place, or until it has doubled in size.

6. Shape the Rolls

Once the dough has risen, gently punch it down. Roll the dough into a long rope and cut it into 12 equal 1-inch pieces. Press each piece into a disc, then stretch the dough around your thumb, pinching the edges together to form a seam. Place the seam side down and roll the dough into a smooth, tight ball.

7. Prepare for Second Rise

Oil a cast iron skillet and place the dough balls inside, arranging them evenly. Brush the tops with melted butter and sprinkle with the remaining 1 tablespoon of fresh rosemary and a pinch of salt. Cover and let the dough rest again for 45 minutes.

8. Bake

Preheat your oven to 375°F. Once the rolls have risen again, bake for 20 minutes, or until the tops are golden brown and the rolls are fully baked through.

9. Serve

Brush the warm rolls with a little extra melted butter, if desired. And, serve fresh out of the skillet for the ultimate dinner side!