• To the bowl of a stand mixer with the dough hook attachment, add 3 cups of flour, yeast, sugar, rosemary, and salt. Mix to combine.
• Add warm milk and egg to the flour mixture. Knead for 2 minutes at medium speed.
• Add another ½ cup flour. Knead at medium speed for another 2 minutes.
• Add remaining ½ cup flour. Knead until the dough is pulling away from the sides of the bowl. If the dough seems too wet, add more flour in ¼ cup increments until the dough has pulled away from the sides of the bowl while kneading. If the dough is too dry, add more water in ¼ cup increments.
• Place dough in a greased bowl. Cover and let rise for 45 minutes, or until doubled in size.
• When ready, punch down the dough.
• Spray a 9×13-inch baking dish with nonstick cooking spray.
• Divide the dough into 12 equal-sized pieces and shape into balls. Place into the prepared baking dish.
• Cover the rolls and let them rise for 30 minutes, or until doubled in size.
• Preheat oven to 375°F.
• Bake the rolls for 18-22 minutes, or until golden brown.

Garlic Butter Topping

• In a small saucepan over medium heat, melt butter. Then, add garlic, parsley, and salt. Cook for 1 minute.
• Brush the warm rolls with the garlic butter mixture.
• Serve warm.