In the bowl of a stand mixer, whisk together flour, yeast and salt.

Add the milk, honey and butter. Mix with a dough hook on low speed for about 5 minutes. If dough is sticking to the side of the bowl, add a tablespoon of flour at a time until it doesn’t stick.

Cover and let rise for about 45 minutes or until almost doubled in size.

Preheat oven to 350 degrees. Liberally grease a 9x13 pan.

Melt butter and stir in the seasoning.

Flour your work surface and divide dough into two pieces. Roll each piece out to roughly 14” x 10” in size. Brush herby butter on to the dough. With the longer end towards you, cut each piece in 6 strips. Then gently roll up each piece and place seam side down in the greased baking dish.

Cover and let rolls rise until puffy, another 30-45 minutes.

Bake for 20-22 minutes or until turning brown.

Brush with remaining butter and spinkle with flaky salt.