Step 1

In medium microwave-safe bowl, whisk

Step 2

milk and egg until

Step 3

combined. Microwave

Step 4

on high 1 to 2 minutes or until very warm.

Step 5

Lightly oil large bowl;

Step 6

set aside.

Step 8

In stand mixer

Step 9

with paddle attachment, mix flour, yeast,

Step 10

sugar, table salt and 3 tablespoon melted butter

Step 11

until combined.

Step 12

Add milk mixture; mix

Step 13

to combine. Remove

Step 14

paddle attachment

Step 15

and attach dough

Step 16

hook; knead dough 6 to 8 minutes or until dough is smooth

Step 17

and comes together.

Step 18

With floured hands,

Step 19

transfer dough to

Step 20

oiled bowl. Rub top

Step 21

of dough with some

Step 22

of oil and lightly cover

Step 23

with plastic wrap.

Step 24

Let rise in warm

Step 25

spot 11/2 hours.

Step 27

Brush 13" by 9"

Step 28

metal baking pan

Step 29

with 1 tablespoon melted

Step 30

butter. On floured

Step 31

surface, divide dough

Step 32

into 4 equal pieces.

Step 33

Working with 1 piece

Step 34

dough at a time and

Step 35

floured rolling pin, roll

Step 36

dough into 12" by 4"

Step 37

rectangle. Brush top

Step 38

with melted butter.

Step 39

Fold long side over

Step 40

to form 12" by 2"

Step 41

rectangle. Cut dough

Step 42

into 4 equal pieces.

Step 43

Arrange in prepared

Step 44

pan in a row along

Step 45

long side. Repeat

Step 46

rolling, brushing and

Step 47

cutting with remaining pieces dough.

Step 48

Lightly cover pan

Step 49

with plastic wrap.

Step 50

Let rise in warm

Step 51

spot 45 minutes. Preheat oven to 375°F.Toss rosemary with

Step 52

any remaining melted

Step 53

butter; sprinkle over

Step 54

top of dough along

Step 55

with sea salt. Bake 20 to 25 minutes or until

Step 56

deep golden brown.

Step 57

Serve warm or, to

Step 58

reheat, toast rolls in

Step 59

325°F oven 5 minutes.