Lightly grease a 24-cavity muffin pan (or use parchment cupcake liners set in each cavity); set aside. Divide each thawed roll dough piece into 4 pieces. Roll each piece into a ball. Dip each ball of dough in rosemary butter and then place 8 pieces of dough in muffin tin or liner.

Let rise in warm area until double in size. Bake in a preheated 325 ̊ oven for 15 minutes or until golden brown. Remove from oven and brush with additional rosemary butter. Sprinkle lightly salt.