In a saucepan, stir together the water and melted butter. Add the milk and honey, mixing until combined. Heat gently over medium-low heat until it reaches 110°F (warm but not hot).

Pour the warm mixture into the bowl of a stand mixer. Sprinkle yeast over the top, stirring briefly to combine. Allow it to sit for about 5 minutes until foamy.

Add 3 1/2 cups flour, chopped rosemary, fine sea salt, and garlic powder into the bowl. Using the dough hook, mix on medium-low speed until combined. If the dough is sticky, gradually add up to an additional 1/2 cup of flour until it pulls away from the sides but remains slightly sticky.

Knead on low for 4-5 minutes until smooth.

Shape the dough into a ball and place it in a greased bowl. Cover with a damp towel or foil and let it rise in a warm spot for 15 minutes.

Preheat your oven to 400°F (204°C) and grease a 9 x 13-inch baking dish.

Punch down the dough gently, then divide it into 15 equal pieces. Shape each piece into a smooth ball and fit them closely into the greased dish.

Cover and let rise for another 15-20 minutes until puffy.

Bake in the preheated oven for 15-20 minutes until golden brown. Remove and let cool slightly.

While baking, melt remaining butter in a small pan over low heat. Add in the thinly sliced garlic, simmering gently for 2 minutes to infuse the butter.

Strain out the garlic slices, then stir in the chopped parsley.

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