Whisk ½ cup of milk, ⅓ cup flour, and ½ cup water in a small saucepan until smooth.

Cook over medium heat, whisking, until a stiff paste (roux) forms, about 2 minutes.

Remove from the heat and scrape into the bowl of a stand mixer fitted with the dough hook.

Add the remaining 2 tablespoons of milk in the warm saucepan and add the yeast, whisking until dissolved.

If using active dry yeast, let sit 5 minutes until mixture is foamy. If using instant yeast, no waiting is necessary.

Add sourcream, sugar, salt, 2 eggs, 4 tablespoons butter, and remaining 5 cups flour to the roux (tangzhong) and add in the yeast mixture.

Mix on low speed to form a shaggy dough. Increase speed to medium and mix, scraping down sides of the bowl once or twice and adding more flour by tablespoons if dough seems sticky. Mix 8-10 minutes.

Turn dough out onto a lightly floured work surface and form into a smooth ball.

Place in a clean bowl and cover with a kitchen towel. Let sit until doubled in size, about 1 ½ hours.

Coat a 9x13” pan liberally with 2 tablespoons butter.

Uncover dough and turn it out onto a lightly floured work surface and gently stretch it into a square shape.

Roll out to a 12” square and sprinkle herbs evenly over dough.

Loosely roll up the dough into a cylinder, then flatten with the heel of your hand into a rectangle.

Roll out to a 16x6” rectangle.

Using a pizza cutter or bench scraper, cut dough into 24 2”-square pieces.

Working with one piece at a time, flip the square over so it has its smooth side down, then gather in the corners and pinch them together in the center to form a teardrop shape.

Flip it over, seam-side down on the work surface.

Cup your hand over the dough and drag across the work surface in a rapid circular motion. Make sure you don’t have flour on the work surface where you’re rolling dough balls, you need friction.

Place dough balls in the prepared pan, to create a 6 by 4 grid. Cover pan with plastic and let rise until rolls are puffed up and nearly doubled in size, about 45-60 minutes.

Preheat the oven to 375 and whisk the remaining egg in a small bowl.

Gently brush the tops of the rolls with egg wash, then sprinkle with everything bagel seasoning.

Bake until the tops are golden brown, 30-35 minutes.

When done, remove pan from the oven and immediately brush tops with remaining 2 tablespoons butter.

Let cool in pan for 5 minutes.

Run a knife around the edges of the pan, then slide a spatula underneath to loosen the bottom and lift the rolls out onto a wire rack.

Serve warm or at room temperature, with lots of butter.