• Preheat oven to 375-degrees
• In a large mixing bowl or a Kitchen Aid mixing bowl, combine flour, sugar, dry yeast, and salt in and stir until blended.
• Combine milk, water, and butter in a small pan. Using a candy thermometer, heat the milk, water, and butter in the pan to 120 to 130 degrees. Add it to the flour mixture.
• In an electric mixing bowl, beat the dough for buttery buns for 2 minutes at medium speed, making sure to scrap the bowl occasionally. Add ¼-cup four and beat the dough for 2 minutes at high speed. Stir in just enough of the remaining flour (1 to ¼-cups) so that the dough will form into a ball.
• Knead the dough on a lightly floured surface until smooth and elastic and springs back when lightly pressed with 2-fingers. You should knead the dough for 6-8 minutes.
• Cover with a towel and let rest for 10 minutes.
• Divide dough and cut the dough into 12 equal pieces; shape into balls using your hands. Try to make all of the balls the same shape. Place the balls in a greased 8-inch square baking pan. Cover with a towel; let rise in a warm place until doubled in size. This will take about 30-minutes.
• While the dough is resting, make the Rosemary butter. Melt one cup butter and the fresh bunch of Rosemary sprigs in a pan on the stove. Once the butter is melted, set the Rosemary butter aside.
• Transfer dough to a baking pan or baking sheet. Bake the rolls in oven at 375-degrees for 20-25 minutes until they are golden brown. Remove from pan by running a knife around the edges and invert onto a wire rack.
• Brush the rolls with the melted Rosemary butter and top with flaky sea-salt. Serve warm. You can also brush the rolls with egg wash before you pop the into the oven. 

Homemade Rosemary Butter

• Melt one cup butter and the fresh bunch of Rosemary sprigs in a pan on the stove. Once the butter is melted, set the Rosemary butter aside.