In a medium pan over low heat, warm the milk and butter until it melts.  Stir occasionally to prevent milk from burning.  Let cool to 110F.

Combine warm water, 1 t sugar, and yeast in a small bowl and let stand for 5 minutes until it softens and begins to puff.

In the bowl of a standing mixer using the whisk attachment, beat the eggs and remaining sugar at low speed until blended.  Beat in the milk mixture.  Gradually add 313g (2.5c) of the flour, 60g (1/2 c) at a time until blended smooth.  Replace the whisk with the dough hook.  Add the yeast mixture, salt, and 250g (2 c) of flour, 60g (1/2 c) at a time, and beat at medium low speed (2 on the KA mixer).  You will have a very wet and loose dough that climbs the dough hook but falls back down into the bowl by this time.

One tablespoon at a time, add enough flour to form a firm but sticky dough ball.  The dough ball will pull away from the sides of the bowl and not flop back to the sides.  It will feel like fly paper when you touch it.

Pour 1 T melted butter in a large bowl (4 qt.) that can be fitted with a lid or plastic cling wrap.  On a very lightly flour dusted counter, and with lightly floured hands, turn the dough out and give it 3-5 quick hand kneads to form a good dough ball.  Then put it in the buttered bowl, turning it over to coat evenly.  Cover the bowl tightly, and let rise in a warm, draft-free place until doubled, about 90 minutes.

***FIRST RISE***

Punch down the dough, fold it over in half, then in half again, and brush with melted butter.  Cover the bowl again and let rise again in the same warm, draft-free place until double, about 1 hour.

***SECOND RISE***

About 10 minutes before the second rise finishes, in a large skillet, melt 2 T butter with 2 T extra virgin olive oil over medium heat.  Add the garlic and stir until fragrant but not brown, about 2 minutes.  Add the fresh rosemary and sea salt, mix well and scrape into a bowl.  Set aside.

When the second rise is done, you're ready to shape the rolls. Turn the dough out onto a lightly floured work space and cut it into 16 even pieces.  Working with one piece of dough at a time, roll into a rope about 11" long and flatten it.  Spoon about 1/4 tsp. of the garlic rosemary mixture along its length, then fold lengthwise and press the edges together.  Twist lenthwise, then shape into a knot of your choosing.  As you finish, place each on a parchment or silicone lined baking sheet and cover with plastic wrap.  Then let rise for about 45 minutes to an hour, until puffed.

***THIRD AND FINAL RISE***

Before the end of this last rise, preheat oven to 350F.

Bake the knots for about 15 minutes, until golden.  Remove from oven and brush with remaining garlic rosemary mixture or use to dip.