| 1 | Pre-heat the oven to 135°F | 5 min |
| 2 | Add the yeast to the warm water in a small bowl and stir gently. Set aside until foamy. | 10 min |
| 3 | Combine 1 cup of milk and the butter in a saucepan and heat gently until the butter is melted. | 3 min |
| 4 | Combine 2 cups flour, yeast mixture, milk mixture, honey, 1 tsp salt, and rosemary in a mixingbowl and mix with a mixing blade on a low setting until completely blended. | 5 min |
| 5 | Replace the mixing blade with a dough hook, and continue to knead on low. Add more flour 1 tspat a time as needed until a single ball forms, and then allow kneading to continue until the
dough is slighly wet in appearance. | 6 min |
| 6 | Turn off the oven. Lightly coat the dough ball with olive oil, place in a clean bowl, and coverwith a wet towel. Place the bowl in the oven at wait until it has doubled in size. | 90 min |
| 7 | Remove the dough from the oven and pre-heat to 135°F again. Divide the dough into 16 pieces, gently form them into balls about 2" in diameter and place on a baking sheet lined with
parchment paper about 1" apart. | 5 min |
| 8 | Mix the egg and the remaining milk in a small bowl. Brush the tops of each dough ball lightly with the egg mixture and cover lightly with the caraway seeds. | 1 min |
| 9 | Turn off the oven and place the baking sheet inside covered with a damp paper towel until the dough balls have roughly doubled in size again. | 20-30 min |
| 10 | Remove the tray and pre-heat the oven to 375°F. When up to temperature, return the baking sheet, uncovered, until the rolls are golden brown. | 20 min |
