Start by melting 1/2 cup of the unsalted butter in a small saucepan over low heat. Once melted, add the whole milk and the 3 tablespoons of sugar. Let this mixture cool until it's warm but not hot to the touch (about 110°F or 43°C).
In a large mixing bowl, combine the warm milk mixture with 2 1/4 teaspoons of active dry yeast. Allow it to sit for about 5-10 minutes until it becomes frothy.
Add 2 tablespoons of chopped fresh herbs, 4 cloves of minced garlic, 2 teaspoons of kosher salt, and the large egg to the yeast mixture. Stir until well combined.
Gradually add 4 cups of all-purpose flour to the wet ingredients, mixing until a soft dough forms. If the dough is too sticky, add more flour, a tablespoon at a time, until manageable.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it’s smooth and elastic.
Place the dough in a greased bowl, cover it with a kitchen towel, and allow it to rise in a warm place for about 1 hour, or until it has doubled in size.
Once risen, punch down the dough to release air. Divide the dough into 12 equal pieces. Shape each piece into a ball and then flatten it slightly before rolling it into a crescent shape, or keep them as round balls.
Place the shaped rolls on a greased baking sheet, ensuring they are close but not touching. Cover with a towel and let them rise for another 30-45 minutes, or until doubled in size.
Preheat your oven to 375°F (190°C) during the second rise, so it’s ready when the rolls are.
Melt the remaining 1/4 cup of butter and brush it over the tops of the rolls. Sprinkle with flaky sea salt for that extra touch. Bake in the preheated oven for 18-20 minutes, or until golden brown on top.
Once baked, remove the rolls from the oven and let them cool slightly on a wire rack. Serve warm.
