In a large mixing bowl, combine 4 cups of all-purpose flour, 2 envelopes of instant yeast, ½ cup of granulated sugar, and 4 teaspoons of fine sea salt. Stir until well mixed.
In a saucepan, combine 1 cup of milk, 1 cup of water, and ½ cup of unsalted butter. Heat over medium until the butter is melted and the mixture is warm but not boiling.
Pour the warm liquid into the dry mixture. Stir until just combined. If you’re adding garlic or rosemary, mix them in at this point.
Gradually add in more flour (up to 5 cups) until the dough is no longer sticky. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place until it doubles in size, about 1 hour.
Once risen, punch down the dough and turn it out onto a floured surface. Divide the dough into equal pieces and shape them into rolls. Place them on a greased baking sheet.
Cover the shaped rolls with plastic wrap and let them rise again in a warm place until they double in size, about 30-40 minutes.
Preheat your oven to 375°F (190°C). Bake the rolls for 10-12 minutes or until lightly golden on top. They should still be slightly underbaked as they will continue to cook when you finish them later.
Remove the rolls from the oven and let them cool. You can store them in an airtight container if you're not baking them right away.
When you’re ready to serve, preheat the oven to 375°F (190°C) again and bake the rolls for an additional 10-15 minutes until they are golden brown and fully cooked.
