Makes 2 ½ dozen rolls
2 packages (1/4 ounce each) active dry yeast
1 teaspoon plus 6 tablespoons sugar, divided
1 cup warm water (110° to 115°), divided
1 cup warm 2% milk (110° to 115°)
2 teaspoons salt
2 tablespoons plus 2 teaspoons canola oil
5-1/2 to 6 cups all-purpose flour
6 tablespoons butter, melted and divided
1/2 tablespoon sea salt (fleur de sel or kosher salt work fine)
1/2 teaspoon dried rosemary or 1 teaspoon chopped fresh rosemary
In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let stand for 5 minutes. Add the milk, salt, egg, oil, remaining sugar, water and 2 cups flour. Beat until smooth. Stir in enough remaining flour to make a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll out each piece to 1/3-in. or 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter or drinking glass. Brush with 3 tablespoons melted butter.
Make an off-center crease in each roll. Fold along crease so the large half is on top; press along folded edge. Place 2 in. apart in a 9-inch pie pan. Cover and let rise until doubled, about 30 minutes.
Brush with remaining melted butter. Sprinkle rolls with sea salt and rosemary.
Bake at 375° for 10-15 minutes, or until golden brown. Remove from pans to wire racks to cool.