Preheat the oven to 350°F.
Remove the white papery skin from the garlic head (do not peel or separate the cloves). Wrap the head in foil. Bake for 1 hour; cool slightly. Separate the garlic cloves; squeeze to extract the garlic pulp. Discard the skins.
In a large bowl, dissolve the yeast in milk; let stand 5 minutes. Add the garlic pulp. Lightly spoon the flour into dry measuring cups; level with a knife. Add 1 cup of flour, 2 tablespoons of butter, the sugar, salt, egg and rosemary; beat with a mixer at medium speed until combined. Add 2 cups flour, and beat until smooth.
Turn the dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to your hands (the dough will feel tacky). If you have a large mixer with a dough hook, you may use that to do your kneading for you.
Place the dough in a large bowl coated with cooking spray, turning to coat the top of the dough. Cover loosely with a clean dish towel and let rise in a warm place (85°F.), free from drafts, 1 hour or so until doubled in size. (Gently press two fingers into the dough. If an indentation remains, the dough has risen enough.)
Punch the dough down. Divide the dough into 12 equal portions. Divide each portion into 3 pieces, and shape each piece into a ball. Coat 12 muffin cups with cooking spray; place 3 dough balls in each muffin cup. Cover and let rise in a warm place (85°F), free from drafts, 30 minutes or until doubled in size.
Preheat the oven to 400°F.
Uncover the pan of dough rolls, and brush the tops with 1 tablespoon melted butter. Bake for 12 minutes or until browned. Remove the rolls from the pans; serve warm.
