Switch to a dough hook and add more flour a little at a time until a soft dough forms. The dough should be sticky, but still keep its shape. Knead the dough for about 5 minutes.
Punch the dough and divide it in two equal portions. Shape dough into two small rounded oval loaves and place on a greased or parchment paper lined baking sheet.
Brush melted butter over the loaves and sprinkle with the remaining rosemary. Cover the loaves with greased plastic wrap and allow them to rise until double in size again.