Weigh out the ingredients
You'll need flour, milk, butter, sugar, salt, egg, yeast, garlic, and herbs.
Combine dry ingredients
In the bowl of a stand mixer fitted with a dough hook, mix the flour, salt, herbs, and garlic together.
In a large 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 of mixing a large egg into the milk yeast mixture.
Activate the yeast
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.
Combine wet & dry
Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-12 minutes. To check if the dough is ready, use the windowpane test. If it tears, mix for another minute or two and check again.
Mix the dough
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.
Proof the dough
When ready to shape the rolls, add the butter, salt, and garlic to a plate and mash with a fork until smooth.
Mash the butter
Divide the dough into four parts. While rolling out the dough, keep the other pieces in the fridge.
Divide the dough
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.
Spread the filling & roll
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 baking pan to get 4 rows of 5 rolls. Repeat with the other pieces of dough.
Cut & arrange
Allow to rise for about 30-45 minutes or until nearly room temperature, but still slightly cool to the touch. Bake the rolls for 20-25 minutes or until evenly golden brown. Once they come out of the oven, brush the rolls with the remaining garlic butter and sprinkle with flaky sea salt.
Proof & bake