Stir together the water and melted butter in a saucepan. Add milk and honey, stirring until combined.

Heat over medium-low heat until the mixture reaches 110°F. Alternatively, heat in the microwave.

Pour the warm liquid into the bowl of a stand mixer and sprinkle yeast over the surface. Stir briefly to combine and let it sit for 5 minutes.

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 more flour, up to 4 cups total, until the dough pulls away from the sides.

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

Shape the dough into a ball, place in a greased bowl, and cover with a damp towel. Let rise for 15 minutes.

Preheat the oven to 400°F (204°C). Grease a 9 x 13-inch baking dish.

Punch down the dough, divide into 15 equal pieces, shape into balls, and place in the baking dish. Cover and let rise for 15-20 minutes.

Remove the cover and bake for 15-20 minutes until golden brown.

While baking, melt butter over low heat, add garlic, and simmer for 2 minutes. Strain out garlic and stir in parsley.

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