Brown the butter: Set out a medium heatproof bowl because you’ll need it at the end of this step. Place the sliced butter in a light-colored skillet or saucepan. Melt the butter over medium heat and stir or whisk constantly. After about 5–7 minutes, the butter will begin browning. Remove from heat and pour into the bowl, including any brown solids. Cool for 10 minutes.

Prepare the dough: Whisk the warm milk, yeast, and 1 Tablespoon honey together in a bowl. Loosely cover and allow to sit for 5–10 minutes until foamy.

Add the remaining honey, the egg, 6 Tablespoons of the slightly cooled brown butter, the salt, sage, thyme, and 1 cup bread flour. Mix/beat on low speed for 30 seconds, then add the remaining bread flour. Beat on medium speed until the dough comes together, about 2 minutes.

Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes.

1st Rise: Lightly grease a large bowl with oil. Place the dough in the bowl, turning to coat all sides in oil. Cover and allow to rise for 1.5–2 hours or until double in size.

Grease a 9×13-inch baking pan or two 9-inch square or round baking pans.

Shape the rolls: Punch the dough down to release the air. Divide the dough into 14–16 equal pieces and shape each piece into a smooth ball. Arrange in prepared baking pan.

2nd Rise: Cover shaped rolls and allow to rise until puffy, about 45–60 minutes.

Adjust oven rack to a lower position and preheat oven to 350°F (177°C).

Bake the rolls: Bake for 23–27 minutes or until golden brown on top.

Remove rolls from the oven. Heat remaining browned butter and mix with a pinch of fresh chopped sage. Brush mixture all over warm rolls. If desired, sprinkle tops with coarse sea salt. Cool for a few minutes before serving.