• Place the milk, rosemary sprigs and crushed garlic cloves in a saucepan. Heat and remove from the heat as soon as it comes to a slight boil. Pour into a bowl, film and let infuse for 1 hour. Then remove the rosemary and garlic cloves.
  
• Mix the flour, sugar and salt in the bowl of stand mixer (use the hook).
  
• Shape a hole in the center and add the yeast, crumbled, and the infused milk. Knead until the dough begins to form.
  
• Add the oil gradually. Continue kneading for about 10 minutes. You should obtain a smooth and homogeneous dough.
  
• Cover with a cloth and let rest in a warm place (and away from drafts) for 1h30 to 2h, until the dough has doubled in volume.
  
• Then deflate the dough. Form 16 small rolls of the same size. To make it easier, cut the dough in 2, then each half in 2, and finally each piece in 4. Form 15 small balls (see video below) and 1 rectangle.
• Shape your tree on an baking sheet, covered with parchment paper (or a silicone mat). Start by forming the base line with 5 rolls. Don't forget to leave a small space between each bun as they will rise. Then make a line of 4 buns, then 3, then 2 and finally 1. Place the rectangular bun in the center of the base line to make the trunk.
  
• Let it grow for about 40 minutes (always in a warm and draughty place).
  

Preheat the oven to 200°C (400°F)

• Brush the rolls with milk, and sprinkle with flower sea salt and finely chopped rosemary.
• Bake for 15 minutes, until the breads are golden brown. Allow rolls to cool.