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1
Dissolve yeast in warm water in mixer bowl. Set aside in a warm place until the yeast begins to get thick and foamy, around 15 minutes.
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2
Combine 1 cup milk and butter in a pan on low heat. Cook until butter is almost melted, 4-5 minutes; remove pan from heat and let cool.
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3
Combine 2 cups flour, into yeast mixture, add honey, 1 teaspoon salt, herbs, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until combined . Stir in 1 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. Knead on medium until elastic and soft but tacky, about 8-10 minutes. form dough in to a ball and coat with sunflower oil. Cover loosely with plastic wrap and let rise in a warm spot until doubled in size, about 1 1/2 -2hours.
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4
Preheat oven to 350 degrees F . Line with parchment paper.
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5
Transfer dough to a dry clean working surface and shape into a rectangle about about 1-1 1/2 -inch thick. Cut into 24 equally-sized pieces. Form each piece into a ball, by folding the edges in and underside, creating a smooth, round top
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6
Beat 1 egg with 1 teaspoon honey and 1 teaspoon milk in a small bowl.
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7
Transfer dough balls to the prepared baking sheet in 2 rows of 12, placing them close together but not touching brush them with eggs honey milk mixture and sprinkle lightly with sea salt
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8
Cover and let rise in a warm place until doubled in size around 30-40 minutes
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9
Bake in the preheated oven until golden brown, about 25-30 minutes.
