Add the yeast, sugar and water to a small bowl and mix. Let stand for 10 minutes until foamy.

In medium bowl, whisk together milk, 4 tablespoons butter, salt and eggs. Set aside.

To a large bowl add the flour and 3 teaspoons rosemary. Add the wet mix and yeast to the flour and mix until well combined.

Turn out onto a floured surface and knead for 5 to 10 minutes until elastic and smooth.

Coat a bowl lightly with oil and place the dough in the bowl. Cover with plastic wrap and leave in a warm place for 1 1/4 hours until doubled in size.

Preheat oven to 375°F/190°C.

Grease a large flat baking sheet, 16 x 14 inches.

Place a 3 inch metal cookie cutter in the center of the baking sheet.

Divide the dough into 27, 1.3 ounce balls. You can freeze the rest of the dough or make more rolls.

Start in the center, place 9 rolls, leaving a 1 inch gap between the cookie cutter and rolls and place them in a circle.

Place the remaining 18 rolls around the first circle, almost touching. Place a towel over the wreath and leave in a warm place for 1 hour until the rolls have doubled in size.

Brush the wreath liberally with 4 tablespoons melted butter and sprinkle with the rest of the rosemary and parmesan cheese.

Bake for 20-25 minutes until golden brown.