French Bread Rolls with Rosemary and Sea Salt

Ingredients:

• 1 1/2 cups warm water
• 1 tablespoon active dry yeast
• 2 tablespoons white sugar
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 2 sprigs fresh rosemary, stemmed and chopped
  
• 4 cups bread flour
• 1 egg
• splash of milk
• sea salt

Directions:

1. In bowl of stand mixer, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
2. To the yeast mixture, add the oil, salt, rosemary, and flour. Using mixer's dough hook, set mixer to lowest speed and allow it to mix/knead for 8-9 minutes. Pull dough off hook and shape into a ball. Lightly coat with oil and place it back into the bowl, cover, and let rise until doubled in volume, about 1 hour.
   
3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place at least 2 inches apart on baking sheets lined with parchment paper. Cover the rolls with a dry towel, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees.
4. Right before baking, combine egg and splash of milk in a small bowl. Use a pastry brush to brush the tops of each roll with egg wash and then sprinkle tops with sea salt.
   
5. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.