Roasted Garlic and Fresh Rosemary Cloverleaf Rolls

Roasted Garlic and Fresh Rosemary Cloverleaf Rolls(Adapted from CL) 1 whole garlic head 2 1/4 teaspoons dry yeast 1 cup warm milk 3 1/3 cups all-purpose flour, divided 2 tablespoons butter, softened 2 tablespoons sugar 1 teaspoon salt 1 large egg 1 tablespoon finely chopped fresh rosemary 1 tablespoon butter, melted Preheat oven to 350 Gently remove the white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool slightly. Separate cloves; squeeze to extract garlic pulp. Discard skins. Dissolve yeast in milk in a large bowl; let stand 5 minutes. Add garlic pulp. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour, 2 tablespoons butter, sugar, salt, egg, and rosemary; beat with a mixer at medium speed until combined. Add 2 cups flour, and beat until smooth. Turn dough out onto a floured surface. Knead for about 8 minutes until smooth and elastic; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for 1 hour or until doubled in size. Punch dough down. Divide dough into 12 equal portions. Divide each portion into 3 pieces, and shape each piece into a ball. Coat 12 muffin cups with cooking spray; place 3 dough balls in each muffin cup. Cover and let rise in a warm place for 30 minutes or until doubled in size. Preheat oven to 400 Uncover dough, and brush tops with 1 tablespoon melted butter. Bake at 400 for 12 minutes or until browned.