Add all your dough ingredients to the bowl of a stand mixer fitted with the dough hook. Alternatively, you can mix this dough by hand if needed.

Start the mixer on a low speed, just until the ingredients are fully incorporated. Then, increase the speed to medium. Mix for roughly 15 minutes, until the dough starts to pull away from the sides of the bowl.

Cover the bowl and allow the dough to rest for 30 minutes.

Perform 2 sets of stretch-and-folds, each 30 minutes apart. If you choose to hand-mix this dough, I recommend completing four sets of stretch-and-folds.

Allow the dough to rise at room temperature for 8 hours (based on a 71-72° home/ambient temperature - if your environment is colder, proof for longer). The dough should rise and feel soft to the touch.

Once the dough is fully proofed, dump it onto a shaping surface.

Divide the dough into separate rolls, each around 70g. This recipe yields 15 rolls.

Shape each roll into a tight, seamless ball and place them into a greased 9”x13” baking dish.

Cover the rolls and allow them to complete a second rise for 2-3 hours. The rolls should noticeably rise and be filled with air. (OPTIONAL: You may choose to cold-proof the rolls overnight in the refrigerator after shaping. If you cold-proof, the second rise may take closer to 4-5 hours.)

Prepare your herb butter by combining the chopped sage, parsley, and garlic with the melted butter in a bowl.

Preheat your oven to 400°F.

Once the rolls are fully proofed, brush the herb butter generously over the rolls.

Bake for 30-40 minutes. The tops should be evenly golden, and the internal temperature of the rolls should reach 200-210°F when they are fully baked.