Rosemary and honey pull apart dinner rolls

Put one package of dry active yeast in the bowl of a stand mixer, pour over a quarter cup of very warm water, stir, and leave 10 to 15 minutes until foamy and thick.

Over low heat, melt butter in milk until the butter almost melts, then turn off; it should be tepid.

To the proved yeast add honey, salt and finely minced rosemary.

Add about three quarters of the flour, then the warm milk and butter.

Mix with the dough hook, adding flour a quarter cup at a time and scraping down, until the dough just barely pulls away from the sides while still soft and sticky.

Knead about six minutes until elastic and soft, slightly tacky but not sticking to your fingers; add a little more flour and knead longer if it sticks.

Coat the dough in olive oil, cover with foil, and rise in a warm spot an hour and a half to two hours until doubled.

Turn the dough out onto a cutting board, form a rectangle, cut equal strips and cut each strip into the same number of pieces.

Shape each piece into a ball by folding the four corners underneath and pinching the seams at the bottom so the top is a smooth sphere.

Place the balls in neat rows on a lined baking sheet, almost but not quite touching, for the pull-apart effect.

Brush with an egg wash of one beaten egg and about a teaspoon of milk, then sprinkle a few crystals of coarse sea salt on each roll.

Proof 20 to 30 minutes -- he used a switched-off oven for about half an hour -- until significantly larger.

Bake in the centre of a preheated 375F oven for 20 minutes, until beautifully browned. Serve warm, not hot.