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1
Combine the flour, salt, pepper and sugar in a large bowl. In a separate bowl, whisk the yeast and water together until the yeast dissolves, then pour it into the flour mixture. Add 4 tablespoons of the melted butter. Mix together with a wooden spoon until a shaggy ball of dough can be formed.
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2
Turn dough out onto a lightly floured surface and knead for about 8 minutes, until dough is smooth.
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3
Spray a large, clean bowl with nonstick spray. Place dough in the bowl and cover with plastic wrap. Set aside to rest and rise for 2 hours.
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4
Place the dough on a well-floured surface and roll into a large, thin rectangle. Mix filling ingredients (garlic, Parmesan and rosemary) in a small bowl. Spread it over the dough, leaving a 1/2-inch border around the edges of the dough. Roll tightly from one short end to the other short end, into a log. With a knife, carefully cut the log into 1-inch slices.
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5
Spray a 10-inch round pan with nonstick spray. Arrange the rolls in the pan, leaving a bit of space between them. Brush the tops with the remaining tablespoon of melted butter. Cover with plastic wrap and allow to rise for another 2 hours.
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6
Preheat oven to 350 F. Bake for 20-25 minutes, until the tops begin to brown. Serve immediately, trying not to eat them all before they hit the table.
