1

Preheat oven to 350°F.

2

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake for 1 hour; cool slightly. Separate cloves; squeeze to extract garlic pulp. Discard skins.

3

Dissolve yeast in milk in a large bowl; let stand 5 minutes. Add garlic pulp. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup of flour, 2 T. butter, sugar, salt, egg and rosemary; beat with a mixer at medium speed until combined. Add 2 cups flour, and beat until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 T. at a time, to prevent dough from sticking to hands (dough will feel tacky). If you have a large mixer with a dough hook, you may use that to do your kneading for you.

4

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F.), free from drafts, 1 hour or so until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

5

Punch dough down. Divide dough into 12 equal portions. Divide each portion into 3 pieces, and shape each piece into a ball. Coat 12 muffin cups with cooking spray; place 3 dough balls in each muffin cup. Cover and let rise in a warm place (85°F), free from drafts, 30 minutes or until doubled in size.

6

Preheat oven to 400°F.

7

Uncover dough, and brush tops with 1 T. melted butter. Bake for 12 minutes or until browned. Remove from pans; serve warm.