DIRECTIONS

1. Place water in a large bowl. Sprinkle in yeast; stir until dissolved. Add buttermilk, sugar, butter, salt, 1 cup flour, and rosemary. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to coat. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
2. Garlic Butter: Combine garlic and water in a small skillet. Cook over medium heat until water evaporates. Add butter; cook until completely melted. Remove from heat.
3. Punch dough down. Remove dough to floured surface; divide in half. Roll each half to 12-inch circle; brush each with 2 tablespoons Garlic Butter. Cut each into 12 equal wedges. Roll up from wide ends; curve ends to make crescents. Place 2 crescents, with points down, on the center of large greased baking sheet. Arrange remaining 10 crescents around the center, resembling the rays of the sun. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
4. Bake at 350^°F for 20 minutes or until rolls start to brown. Remove from oven; sprinkle with Parmesan cheese. Bake 5 minutes more or until golden. Remove from sheets; drizzle with remaining Garlic Butter while still warm. Cool on wire racks.