In a medium saucepan, add the water, milk and flour and whisk until well combined. Place over medium heat and whisk constantly until it thickens, about 3 to 5 minutes. Transfer to a bowl, let it cool completely and set aside.

In another medium saucepan, melt the butter over medium high heat. Add the sage leaves and fry for 2-3 minutes until crispy, flipping half way through cooking. Remove from heat then drain the leaves on paper towels. Chop the leaves finely and set aside 1-½ teaspoons of leaves. Add the remaining leaves and honey to the melted butter and mix well. Transfer to a small bowl and cool completely.

In a large bowl, whisk together the yeast, flour, sugar and salt. Add the warm milk and mix until well combined. Add the egg, Milk Bread starter, 4 tablespoons of the Honey Sage Butter mixture, 1 tablespoon of honey and chopped sage. Mix well until a dough forms.

On a lightly floured surface, knead the dough for about 3 minutes. The dough should be soft, but not too sticky. Cover with a clean cloth or place the dough back in the bowl and cover with plastic wrap. Let it rest 5 minutes.

Preheat the oven to 375°F and lightly grease a 9" round pan. Divide the dough evenly into 10 pieces and roll into balls. Place the balls in the baking pan and brush the top with the melted butter. Cover with a clean cloth and let it rise for 20 minutes.

Bake in the oven for 25-28 minutes or until golden brown. Remove from the oven and brush the top with the remaining honey sage butter.