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1
Preheat oven to 350u00b0.
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2
Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350u00b0 for 1 hour; cool slightly. Separate cloves; squeeze to extract garlic pulp. Discard skins.
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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 flour, 2 tablespoons 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 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
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4
Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
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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 (85u00b0), free from drafts, 30 minutes or until doubled in size.
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6
Preheat oven to 400u00b0.
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7
Uncover dough, and brush tops with 1 tablespoon melted butter. Bake at 400u00b0 for 12 minutes or until browned. Remove from pans; serve warm.
