In a large glass measuring cup, heat the milk to 110 degrees F and stir in the sugar and yeast. If using active dry yeast, allow to sit for 15 minutes for the yeast to activate. If using instant yeast, simply move on to the next step.

Mix the egg into the milk yeast mixture.

In the bowl of a stand mixer fitted with a dough hook, mix the flour, salt, herbs, and garlic together.

Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.

Add in a few pieces of butter at a time, allowing them to fully incorporate before adding more. Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-12 minutes. The dough will eventually pull away from the sides of the bowl and have a silky smooth texture with minimal stickiness. To check if the dough is ready, use the windowpane test - tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute or two and check again.

Once the dough is ready, shape it into a smooth ball. In a large bowl, add 1 tablespoon of olive oil and toss the dough in it to coat. Cover the bowl and allow the dough to proof overnight (or at least 6 hours) in the fridge. Alternatively, you can let the dough rise in a warm place for about 1 hour or until doubled in size.

When ready to shape the rolls, add the butter, salt, and garlic to a plate and mash with a fork until smooth.

Divide the dough into four parts. While rolling out the dough, keep the other pieces in the fridge.

On a non-floured surface, roll each piece out to a 5"x15" rectangle. Brush a thin layer of the garlic butter filling on top, then roll it up from the long side.

Use a serrated knife to score lines every 3 inches to get 5 rolls. Use unflavored dental floss to cut each roll by placing the floss under the dough, wrapping around, and pulling to cut through.

Arrange the rolls in the pan to get 4 rows of 5 rolls. Repeat with the other pieces of dough.

Cove the pan with plastic wrap and allow to rise for about 30-45 minutes or until nearly room temperature, but still slightly cool to the touch. When pressed with a finger, the dough will slowly spring back.

While the rolls are proofing, preheat the oven to 350 degrees F.

Bake the rolls for 20-25 minutes or until evenly golden. Once they come out of the oven, brush the rolls with the remaining garlic butter and sprinkle with flaky sea salt.