Step 1: Activate the Yeast In a stand mixer bowl, whisk yeast, warm water, and 1/2 teaspoon sugar. Let it rest for 5 minutes until it bubbles up, which means it’s ready to go.

Step 2: Mix the Wet Ingredients Attach the paddle attachment to your mixer. Add the remaining sugar, warm milk, 1 egg, softened butter, rosemary, and salt. Mix on low speed until combined, even if the butter doesn’t blend fully yet.

Step 3: Add Flour and Knead Add 2 cups of flour and mix on low until it’s all together. Switch to the dough hook and gradually add the remaining 1 1/2 cups flour. Knead on medium-low speed for about 5-7 minutes until the dough is smooth and elastic, adding only a little extra flour if needed to keep it slightly sticky.

Step 4: First Rest and Shape Cover the bowl with plastic wrap and let the dough rest for 15 minutes. Butter a 13×9-inch baking dish, then punch down the dough, divide it into 12 equal portions, and shape each into a ball by pulling the sides under and rolling it smooth. Place them in the dish, cover with plastic wrap, and let them rise for 45-60 minutes until nearly doubled in size.

Step 5: Bake the Rolls During the last 10 minutes of rising, preheat your oven to 350°F. Brush the rolls with the whisked egg for a nice golden finish. Bake for 23-26 minutes until they turn golden brown.

Step 6: Serve and Enjoy Once baked, serve the rolls warm with a mix of extra-virgin olive oil and freshly ground black pepper. You can reheat them as needed to keep that fresh-baked feel, making them a great side for grilled meals.