Rosemary Bread

If using loaf of dough, divide loaf into 12 equal pieces. If using rolls, you do not need to divide. Roll each piece of dough into a ball, dip in melted butter. Place dough balls in a greased 8½ x 4½ inch loaf pan. Sprinkle dough with crushed fresh rosemary. Let dough rise in warm area until double in size or until dough is ½ – 1 inch above the sides of pan. Bake in preheated 375° oven for 20-30 minutes or until golden brown and sounds hollow when gently tapped. Remove from oven and pan to cool on wire rack. Loaf slices best when cool.