Herbed Potato Flake Rolls

1 ½ cups buttermilk ⅔ cup sugar ⅓ cup butter ½ cup instant potato flakes 1 ¾ teaspoons table salt 1 teaspoon baking soda 2 envelopes active dry yeast ½ cup warm water (100° to 110°) 1 teaspoon sugar 1 large egg, lightly beaten 4 ½ cups bread flour, divided Vegetable cooking spray ½ cup butter, melted 2 teaspoons chopped fresh rosemary Parchment paper

Stir together first 6 ingredients in a small saucepan, and cook over medium-low heat, stirring constantly, 3 minutes or until butter melts. Cool about 15 minutes or until temperature reaches 110° F. Stir together yeast and next 2 ingredients; let stand 5 minutes. Beat buttermilk mixture and yeast mixture at low speed with a heavy-duty electric stand mixer until blended. Add egg, and beat just until blended. Gradually add 4 cups flour, beating at low speed 4 to 6 minutes or until blended and dough is soft and smooth. Turn dough out onto a lightly floured surface, and knead, adding up to ½ cup more flour, 1 tablespoon at a time, as needed, until dough is smooth and elastic (about 5 minutes). Place dough in a large bowl coated with cooking spray, turning to grease top. Cover and let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk. Stir together melted butter and rosemary. Punch dough down. Turn dough out onto floured surface, and roll into a 21x15-inch rectangle. Brush dough with half of butter mixture. (Keep remaining butter mixture at room temperature.) Cut dough into 7 (3x15-inch) strips. Cut each strip into 5 (3x3-inch) sqaures. Make a crease across each square by pressing lightly with a knife, and fold in half. Place rolls, 2 inches apart, on 2 parchment paper-lined baking sheets. Cover and let rise in a warm place (80° to 85°), free from drafts, 45-60 minutes or until doubled in bulk. Preheat oven to 350°. Bake, uncovered, 15-18 minutes or until golden. Brush with remaining butter mixture, and serve immediately.