Pour the milk, vegetable oil and sugar into a medium saucepan and stir to combine with a wooden spoon. Heat the mixture over medium heat until it just begins to boil. Immediately remove from the heat and let cool to lukewarm (between 90 ̊ and 110 ̊), about 15 minutes. The mixture will need to be warm enough to be a hospitable environment for the yeast but not so hot that it kills the yeast and makes it inactive. When the mixture is the right temperature, stir in 2 1/2 cups of flour and the yeast. After the yeast and flour are incorporated, add the remaining 2 cups of flour and stir to combine. Cover the pan with a kitchen towel and set aside until the dough doubles in size, about 1 hour. Once the dough has risen, add the baking powder, baking soda and salt and stir until well combined. Pinch off pieces of the dough and roll them into 2-inch balls (about 24). Nestle the rolls into a 12-inch cast-iron skillet, cover with a kitchen towel and set aside until the rolls double in size, about 1 hour. Preheat the oven to 400 ̊. Transfer the skillet to the oven and bake the rolls until they’re golden brown on top and cooked through, 17 to 20 minutes. Meanwhile, combine the butter, garlic, parsley and sage in a medium microwave-safe bowl and microwave until melted, about 1 minute. Brush the garlic-herb butter on the hot rolls before serving.