In the bowl of a stand mixer fitted with the dough hook, whisk warm milk, active dry yeast, and honey. Let stand for 5 to 7 minutes until foamy and fragrant.

Add the beaten egg, 4 tablespoons melted butter, and fine sea salt. Gradually add the bread flour in 3 batches on low speed until a shaggy dough begins to come together.

Knead on medium-low speed for 7 to 8 minutes (or 10 minutes by hand) until smooth, supple, and slightly tacky but not sticky.

Form the dough into a smooth ball. Place into an oiled bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 60 to 75 minutes until doubled in bulk.

Butter a 10 or 12-inch cast iron skillet or 9x13-inch ceramic baking dish. Punch down dough gently onto a lightly floured board. Divide into 12 equal portions (about 65g each).

Cup your palm over each dough portion and roll firmly against the counter in a circular motion to form taut, smooth round balls. Place side-by-side in the prepared pan. Cover loosely and let rise for 30 to 40 minutes until puffy and touching.

Preheat oven to 375°F (190°C). Brush puffy rolls lightly with egg wash or a touch of melted butter.

Bake for 20 to 22 minutes until deep golden-brown on top and the internal temperature registers 195°F-200°F (90°C).

While rolls bake, melt 6 tablespoons butter in a small stainless saucepan over medium heat. Swirl occasionally for 4 to 5 minutes until foaming subsides and nutty golden-brown milk solids form at the bottom. Remove from heat immediately and stir in minced garlic, rosemary, and thyme; the residual heat will cook the garlic without burning.

Immediately brush warm garlic herb brown butter lavishly over hot rolls right out of the oven. Sprinkle with flaky sea salt and serve warm!