Stir together the water and melted butter in a saucepan. Add the milk and honey, stirring until combined. Heat over medium-low heat until the mixture reaches 110°F.

Pour the warm liquid into the large bowl of a stand mixer. Sprinkle the yeast evenly over the surface and stir briefly to combine. Let it sit for 5 minutes until the yeast becomes foamy.

Add 3 1/2 cups flour, chopped rosemary, fine sea salt, and garlic powder to the bowl. Mix on medium-low speed until combined. If the dough is sticky, add up to 1/2 cup more flour, not exceeding 4 cups total.

Knead the dough on low speed for 4-5 minutes until smooth.

Shape the dough into a ball, transfer it to a greased bowl, and cover it with a damp towel. Let it rise in a warm spot for 15 minutes.

Preheat the oven to 400°F. Grease a 9 x 13-inch baking dish.

Punch down the dough gently and divide it into 15 equal pieces. Shape each piece into a smooth ball and place them closely in the greased baking dish. Cover and let rise for 15-20 minutes until puffy.

Remove the cover and bake the rolls for 15-20 minutes or until the tops are golden brown.

Transfer the pan to a wire rack to cool slightly.

While baking, melt butter in a small saucepan. Add thinly sliced garlic and simmer for 2 minutes. Strain out garlic slices and stir in parsley.

Brush the hot rolls with garlic herb butter and sprinkle with flaky sea salt.