Add warm milk, butter, sugar and yeast to a large bowl and stir to combine. Set aside about 5 minutes or until yeast starts to bubble. Add salt and 2 cups of flour. Stir until combined.

Scrape dough onto a well floured surface. Knead 3 to 5 minutes or until dough is no longer sticky.

Cover and set aside in a warm place for 15 minutes.

Punch dough down and divide into 2 sections. Roll each section to about a 10 to 12 inch rectangle (mine was more of an oval).

Use a pizza cutter to cut into 1 inch strips. Cut each strip in half.

Roll each strip into a rope shape and loop together and tie in a knot and tuck ends back into the center. Place on a lined baking sheet about 2 inches apart. Repeat with remaining dough.

Cover and set aside while the oven preheats.

Preheat oven to 375 degrees.

Bake rolls for 10-12 minutes or until golden brown.

While the rolls are baking prepare the garlic butter.

Add butter to a small skillet or saucepan and place over low heat. Add garlic and rosemary and cook 5 minutes, stirring often.

Brush garlic butter over rolls as soon as they come out of the oven. Sprinkle lightly with Kosher salt. Serve warm or at room temperature.