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Makes 36 rolls:
The Wet Ingredients:
• ½ cup granulated sugar
• 2 cups warm milk
• 1 and ½ tablespoons active dry yeast
• 2 tablespoons all-purpose flour

The Dry Ingredients:
• 7 cups (900 grams) all-purpose flour
• 2 teaspoons salt
• 1 tablespoon fresh chopped rosemary
4 ounces unsalted butter, softened
2 ounces salted butter, melted for glaze
2 eggs, beaten

Note: This dough can be prepared with a wooden spoon and a mixing bowl. It is a sticky dough and for that reason I prefer to make it with a stand mixer. If doing it by hand, mix the dough with a wooden spoon until it can no longer be handled, then, knead by hand for 10-13 minutes. A dough scraper will make it easier to handle the dough.

In the bowl of a tabletop mixer fitted with the dough hook attachment combine the wet ingredients and stir together. Set aside for 10 minutes until the yeast is activated. A puffy cloud will appear at the top of the mixture to indicate that the yeast is alive and activated. If you do not see that, discard the mixture and start again with a fresh bottle of yeast.

Combine the dry ingredients in a large bowl and whisk together.
Add the dry ingredients, the eggs, and 4 ounces of softened butter to the mixer and knead on low speed for 9 minutes. Increase the speed to 3-4 for the last minute of kneading.
Transfer the dough to a greased bowl and cover with plastic wrap. Set aside in the warmest part of your home until doubled in volume. About 1-2 hours.

Transfer the dough to a lightly floured work surface. Cut into 36 equal pieces. Each piece should weigh between 1.5 to 1.8 ounces (43-51 grams).
Roll each piece of dough into a ball and place the balls on a (18 by 13-inch) baking tray lined with parchment paper.
Loosely cover the tray with plastic wrap and set aside to rise for 35-45 minutes.

Preheat the oven to 350 °F, 180 °C.

Bake the rolls on the center rack of the oven for 25-30 minutes or until golden brown on top.
As soon as the rolls come out of the oven, brush them with the melted butter.
They taste best warm and will keep fresh up to 3 days in the refrigerator. I love to eat them the next day with butter and jam at teatime. Enjoy!
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