Instructions

• Reserve 1/4 cup of the unsalted butter and set it aside. In a small saucepan, melt the remaining 1/2 cup butter over medium heat. Add the whole milk (1 1/4 cups) and the sugar (3 tablespoons), stir to combine, and heat the mixture until it reaches 105°F on a thermometer. Remove from heat.
• Stir the active dry yeast (2 1/4 teaspoons) into the warm butter–milk mixture until dissolved. Let the mixture sit about 5 minutes, until it is bubbly and smells yeasty. If it does not bubble or smell yeasty, discard and start again.
• Pour the yeast mixture into the bowl of a stand mixer fitted with the dough hook. Add 4 cups of the all-purpose flour. Mix on low speed just until the flour is incorporated, about 1 minute.
• Add the large egg, 1 1/2 tablespoons of the chopped fresh herbs, half of the minced garlic (2 cloves), and the kosher salt (2 teaspoons). Continue kneading on low speed until the dough is soft, smooth, and tacky but not sticky, adding up to the remaining 1/4 cup flour only if the dough is too wet.
• Turn the dough onto a lightly floured surface, shape it into a ball, and place it in a large lightly greased bowl. Cover with plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 1 1/2 hours.
• Gently punch down the risen dough. Divide it into 18 equal pieces (about 2 ounces each) and shape each piece into a smooth ball.
• Lightly butter a large cast-iron roasting pan or baking dish using a thin layer of the reserved 1/4 cup butter (reserve most of it for brushing after baking). Arrange the shaped dough balls in the pan so they are close together but not tightly packed. Cover loosely with plastic wrap or a clean kitchen towel and let rise 30 minutes in a warm place. While the rolls are proofing, preheat the oven to 350°F.
• Bake the rolls at 350°F for 25 to 30 minutes, until they are golden brown on top.
• While the rolls bake (or immediately after removing them from the oven), melt the remaining reserved butter with the remaining minced garlic (2 cloves) in a small pan or microwave. Gently brush the hot rolls with the melted garlic butter, sprinkle with the remaining chopped herbs, and finish with flaky sea salt to taste. Serve warm.