Instructions

1. Heat your buttermilk in a sauce pan over low heat until the temperature reaches about 110°F.
2. In a small bowl, combine buttermilk, sugar and yeast and whisk to combine. Let sit until it doubles in size and bubbles, 5-10 minutes.
3. In a stand mixer fitted with the paddle attachment, beat butter for 1 minute. Add 1 tablespoon chopped rosemary, garlic, salt, and remaining 1 tablespoon sugar, and beat on medium speed until light and fluffy (2-3 minutes).
4. Add egg and beat again on medium speed until combined.
5. Add yeast mixture and 2 cups of flour and mix on low speed until it becomes a smooth batter.
6. Switch the paddle attachment for a dough hook. With the mixer on low speed, add the remaining 1 cup flour, 1/4 cup at a time, until it forms a smooth ball of dough that starts pulling away from the sides of the bowl.
7. Increase speed to medium-high and beat for 2 minutes.
8. Spray a large bowl with nonstick spray (aff link) or lightly oil the inside, and transfer dough to the bowl, turning it to coat. Cover with a dishtowel and place in a warm spot until the dough has doubled in size, about 45-60 minutes.
9. Gently punch down the dough to deflate it, then turn it out onto a clean surface coated with a nonstick mat or parchment paper.
10. Roll the dough into a 10-12″ log, then cut into 10 equal sized pieces. Lightly press each piece into a disk, then shape into a ball.
11. Spray a 10″ skillet with nonstick spray (aff link) or lightly oil the inside, and transfer each dough ball into the skillet (9 around the outside, 1 in the middle).
12. Brush the tops of each ball with melted butter, then sprinkle with sea salt and remaining 2 tablespoons chopped rosemary.
13. Cover again with a dishtowel and place in a warm spot until the dough balls have doubled in size, about 30 minutes.
14. Preheat oven to 375°F and place skillet in the oven to bake for 22-27 minutes, or until the tops are golden brown.
15. Serve immediately, and enjoy!