Add the water to the bowl of a stand mixer fitted with the dough hook and sprinkle the yeast over the top. Allow to sit for 10 minutes until the yeast becomes frothy.

Add the oil, egg, sugar, pepper and rosemary to the bowl. Add the flour and mix on medium-low speed for about 2 minutes, just until the dough comes together. If the dough doesn’t clear the sides of the bowl, continue adding flour 1 tablespoon at a time.

Increase speed to medium and knead the dough for 5 minutes. Cover the bowl with a damp towel and allow to rest for 20 minutes.

Add the salt and mix on low speed for an additional minute. Transfer the dough to a large, lightly greased bowl. Cover with a damp towel and let rise in a warm place until doubled in bulk, 1-1½ hours.

Grease the bottom and sides of a 9-inch baking pan. Turn the dough onto a lightly floured surface and divide in half. Equally divide each half into 7 pieces about the size of a golf ball (2 ounces each if you’re weighing). Gently roll into rounds and place in the pan, leaving about half an inch of space between them. Cover rolls and allow to rise for at least 20 minutes, or until they’ve expanded to fill the pan.

Heat oven to 350º. Brush with half of the melted butter and bake for 20-30 minutes, until golden brown. Remove from oven and brush with remaining butter. Serve immediately or at room temperature.