Start by blooming the yeast. Warm milk in the microwave for 35 seconds and then add active dry yeast and 1 tsp of sugar. Gently whisk together and allow the mixture to become bubbly and foamy. This should take about 8-10 minutes.

In the bowl of a stand mixer with the dough hook attachment, add the flour, 2 tbsps of sugar, eggs, room temperature butter, fresh rosemary, salt, and the yeast/milk mixture. Knead on low for 1-2 minutes then increase speed to medium low for another 3 minutes, until dough is smooth.

Knead dough into a ball on a well floured work surface. Spray a bowl with oil and place dough in the bowl and cover. Allow the dough to rise for about 1 ½-2 hours, until the dough has doubled in size.

Preheat oven to 350 degrees F. Remove the dough from the bowl and cut into 12 equally sized pieces. Roll each piece into a ball. Spray a 9x13 baking pan with oil and then place each ball into the dish. Cover for 30 minutes and allow the rolls to become puffy. (aka the second rise)

Brush with melted butter and bake for 25-30 minutes, until golden brown on top.

Melt butter in a microwave safe bowl and add diced garlic, parsley, and a pinch of salt. Pour on top of rolls.