In your stand mixer, whisk the water and yeast along with 2 tsp sugar, and let sit for 5-10 minutes until frothy on top. (If not frothy start over - it may be that you have bad yeast).

Using the dough hook on the mixer, add in the rest of the sugar, milk, egg, butter, rosemary and salt on low.

Add in the flour - 2 cups at first, then the rest of the flour 1/2 C. at a time until you reach 3 1/2 cups.

Turn the mixer on medium and mix until the dough pulls away from the sides of the bowl - determine if you need any additional flour (you should not need more than 1/4 - 1/2 C. more if you do - too much and your rolls will be too dense).

The batter will pull away from the sides of the bowl but stick to the bottom. Turn out on a floured surface, knead 1-2 minutes and then place in a greased bowl and let rest for 30-45 minutes (it should almost double in size) in a warm area.

After that time, preheat the oven to 350 degrees F.

Take the dough and separate into 15 even size rolls - pinch the dough so the seam is on the underside and place seam side down in a greased baking pan (or, 9x13 glass dish).

Set the dish in a warm area to rest for 20-25 minutes - rolls will rise considerably during that time.

After that time passes, pop them in the fully preheated oven and bake for 20-22 minutes or until lightly brown.

Remove from the oven and immediately brush glaze atop of each roll, sprinkle with sea salt and additional rosemary (if desired).

Serve warm, or enjoy after you allow to cool.