Step 1

Whisk together 1/2 cup warm water (between 105-110 degrees), yeast (1 package), and granulated sugar (1 teaspoon) in a small mixing bowl. Let stand for about 5 minutes or until the mixture is bubbly.

Step 2

Combine buttermilk (1 1/2 cups), melted butter (1/2 cup), honey (3 tablespoons), and salt (2 teaspoons) in the bowl of a stand-up electric mixer, fitted with a dough hook. Beat on medium-low speed to combine. Pour yeast mixture into buttermilk mixture and mix to combine. With the mixer set on low, gradually add the flour (5 cups) to the mixer bowl, beat until a soft dough forms.

Step 3

Shape the dough into a ball and place it in a lightly greased bowl. Turn over to coat all sides of ball with oil. Drape a large sheet of plastic wrap loosely over dough and up the sides of the bowl. Cover with a clean dish towel and place in a draft-free space. Let rise until doubled in size, about 1 hour.

Step 4

Meanwhile, put together the garlic herb butter: melt the butter (1 cup) in a small saucepan. Add the remaining ingredients and cook on low for 2 minutes. Let cool for 10 minutes.

Step 5

Turn the dough out onto a lightly floured surface and divide it in half. Roll each half to a 12X8 inch rectangle. Cut each rectangle in half making 4 (12Xinch rectangles. Cut each rectangle vertically into 2X4 inch stipes (you should have 24).

Step 6

Brush each generously strip with butter. dig down in the butter and make sure to get herbs and garlic on each strip. Crease rectangles almost in half, but slightly off-center with a wooden skewer, then fold. Place folded rolls short side down on parchment-lined baking sheets about 1/4 inch apart. Cover loosely with plastic wrap; let rise in a warm, draft-free place until doubled in size, about 60 minutes.

Step 7

Preheat oven to 350 degrees. Bake in preheated until golden brown, about 20-25 minutes. Let cool for 5 minutes on sheets then transfer to a wire rack.

Step 8

Gently reheat the butter over low heat and generously brush the rolls with the butter. When soaked in, repeat and sprinkle with sea salt. If you have any extra herbs sprinkle over top.