Directions:

• In a large mixing bowl or the bowl of a stand mixer, combine 4 cups of all-purpose flour, instant yeast, granulated sugar, and fine sea salt. If you’re using fresh rosemary, add it now. Mix the dry ingredients until well combined.
• In a small saucepan, combine the milk, water, and unsalted butter. Heat the mixture over medium heat until it reaches 110°F to 115°F (warm to the touch but not hot). This temperature is ideal for activating the yeast.
• Pour the warm liquid mixture into the dry ingredients. Add the minced garlic and stir until combined. Gradually add the remaining flour, 1 cup at a time, until a soft dough forms.
• If using a stand mixer, attach the dough hook and knead on low speed for about 5 minutes until the dough is smooth and elastic. If kneading by hand, turn the dough onto a floured surface and knead for about 10 minutes.
• Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place until it doubles in size, about 1 to 1.5 hours.
• After rising, punch down the dough and turn it out onto a floured surface. Divide the dough into 24 equal portions and shape each portion into a ball. Place the rolls on greased baking sheets.
• Cover the shaped rolls with a clean kitchen towel and let them rise for another 30 minutes, or until they have doubled in size.
• While the rolls are rising, preheat your oven to 375°F (190°C).
• Once the rolls have risen, bake them in the preheated oven for 15 to 20 minutes or until they are golden brown on top.
• Remove the rolls from the oven and let them cool slightly. If serving immediately, enjoy them warm. If preparing for later, allow them to cool completely before storing.