Rosemary Dinner Rolls

Preheat the oven to 200°F, and then immediately turn it off. Add the yeast to the warm water and stir gently. Set it aside until it is foamy (about 5 min).

Melt the butter in a saucepan, and then add the milk.

In a mixing bowl, combine the flour, honey, salt, rosemary with the yeast mixture and milk mixture. Mix using the lowest setting until fully blended.

Replace the mixing blade with a dough hook and continue to knead on low. Add more flour 1 tbsp at a time until a single ball forms. Allow the kneading to continue until the dough appears slightly wet (about 5 minutes).

Lightly coat the dough ball with olive oil, and place it in a clean bowl. Cover the top of the bowl with a damp towel and place in the oven to rise. Wait until it has approximately doubled in size (about 90 minutes).

Remove the dough from the oven. Pre-heat to 200° again, and again turn it off as soon as it has gotten to temperature. Split the dough into 16 equal portions and place them about 1\" apart on a cooking sheet.

Mix the egg and milk in a small bowl. Lightly brush the tops of each dough ball with the mixture and then sprinkle with caraway seeds. Cover with a damp towel and place back in the oven to rise until about doubled in size (about 30 minutes).

Remove the rolls, and pre-heat the oven to 375°F. Once the oven is back at temperature, cook the rolls until the tops are golden brown (about 20 minutes).