Heat your buttermilk in a sauce pan over low heat until the temperature reaches about 110°F.
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.
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).
Add egg and beat again on medium speed until combined.
Add yeast mixture and 2 cups of flour and mix on low speed until it becomes a smooth batter.
Switch the paddle attachment for a dough hook. With the mixer on low speed, add the remaining 1 cup flour, ¼ cup at a time, until it forms a smooth ball of dough that starts pulling away from the sides of the bowl.
Increase speed to medium-high and beat for 2 minutes.
Spray a large bowl with nonstick spray 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.
Gently punch down the dough to deflate it, then turn it out onto a clean surface coated with a large nonstick pastry mat or parchment paper.
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.
Spray a 10" skillet with nonstick spray or lightly oil the inside, and transfer each dough ball into the skillet (9 around the outside, 1 in the middle).
Brush the tops of each ball with melted butter, then sprinkle with sea salt and remaining 2 tablespoons chopped rosemary.
Cover again with a dishtowel and place in a warm spot until the dough balls have doubled in size, about 30 minutes.
Preheat oven to 375°F and place skillet in the oven to bake for 22-27 minutes, or until the tops are golden brown.
Serve immediately, and enjoy!