Proof Yeast: Pour warm milk into a bowl, add sugar and active dry yeast, then gently stir. Let sit until foamy and frothy, about 5 minutes.

Mix Dough: Add all-purpose flour, salt, softened butter, and beaten egg to the foamy yeast mixture. Stir until a soft, slightly sticky dough forms.

Knead Dough: Turn the dough onto a lightly floured surface. Knead by hand until smooth and elastic, about 5 to 7 minutes.

First Rise: Butter a large bowl, place the dough inside, turning once to coat. Cover with plastic wrap and let rise in a warm spot until doubled, about 1 hour.

Shape Rolls: Gently deflate the risen dough, then divide it into 12 pieces. Shape each into a smooth ball and arrange seam-side down in a greased baking dish.

Second Rise: Cover the rolls loosely with a kitchen towel. Let them rise again until visibly puffed, about 30 minutes.

Combine Herbs: In a small bowl, whisk melted butter with chopped rosemary, thyme leaves, parsley, and garlic powder until fragrant.

Bake Rolls: Preheat oven to 375°F. Brush the risen rolls with half the herbed butter. Bake until the tops turn golden brown, about 20 to 25 minutes.

Brush Finish: Brush the rolls with the remaining herb butter as soon as they come out of the oven for extra flavor.