In a stand mixer bowl, combine granulated sugar with warm water and sprinkle in the active dry yeast. Let this sit for about 8-10 minutes until frothy.

Whisk together the unbleached all-purpose flour and kosher salt in a separate bowl, then set aside.

Once the yeast is ready, add the room temperature eggs one at a time, mixing well, then gradually pour in the melted butter.

Gradually add the flour mixture to the wet ingredients in the stand mixer. Mix on low speed until just combined.

Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour.

Gently punch down the dough and roll it into a 12-inch long rope, cutting it into 12 equal pieces.

Roll each piece into a smooth ball and place them onto a greased quarter sheet pan.

Cover the rolls with a clean towel and let them rise again for about 30 minutes.

Preheat your oven to 350°F (180°C).

Brush the tops of the rolls with melted butter, then sprinkle with minced rosemary and flaked sea salt.

Bake in the preheated oven for 15-18 minutes until golden brown, rotating halfway through.

Remove the rolls from the oven and let them cool slightly in the pan before transferring to a wire rack.