Instructions

1. Melt butter with oil in a small saucepan over medium heat, stirring constantly, until melted and foamy. Add garlic, and cook, stirring constantly, until lightly browned. Add parsley and rosemary, and cook, stirring constantly, 30 seconds. Remove from heat and reserve 1 Tbsp herb oil in a small bowl.
2. Pour remaining oil into a medium bowl; add sour cream, 2 Tbsp sugar, and salt. Stir until blended.
3. Stir together ½ cup warm water, yeast, and remaining ½ Tbsp sugar in bowl of a stand mixer fitted with the dough hook attachment. Let stand 5 minutes or until foamy.
4. Add sour cream mixture and 1 egg; beat until blended.
5. With mixer on medium-low speed, gradually add flour, beating until smooth. Increase mixer speed to medium, and beat 6 minutes or until dough is smooth and elastic. Transfer dough to a lightly greased large bowl. Cover and let stand at in a warm (85°F), draft-free place, 1 hour or until doubled in size.
6. Turn dough out onto a clean surface, and divide into 24 pieces. Shape into balls, and arrange dough balls in a lightly greased 13- x 9-inch baking pan. Cover loosely with plastic wrap and let stand in a warm (85°F), draft-free place, 1 hour or until doubled in size.
7. Preheat oven to 375°F. Whisk together 1 egg and remaining 1 tsp warm water in a small bowl. Uncover rolls, and brush lightly with egg mixture. Bake 20 to 25 minutes or until golden brown. Brush tops of hot rolls evenly with reserved herb oil, and sprinkle with flaky sea salt.