In a large bowl, whisk together 3½ cups (420g) all-purpose flour, 1 packet (7g) instant yeast, 1½ tablespoons sugar, 1½ teaspoons salt, 1½ tablespoons finely chopped fresh rosemary, and 4 tablespoons grated parmesan cheese. Add 1¼ cups (300ml) warm milk (or water) and 2 tablespoons melted butter. Stir until a shaggy dough forms.
Knead the dough for 8–10 minutes (or 5–6 minutes in a stand mixer) until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let rise for 1 hour, or until nearly doubled in size.
Divide the dough into 12 equal pieces, roll each into a smooth ball, and place them in a greased 9×13-inch baking dish.
Cover and let rise for 20–30 minutes while the oven preheats to 375°F (190°C).
Bake for 20–25 minutes, or until the tops are golden brown.
Brush the warm rolls with the remaining 2 tablespoons melted butter, then sprinkle the remaining parmesan cheese over the top. Serve warm.
