Heat milk to 100-110 F. Pour into the bowl of a stand-up mixer, and add yeast and honey. Stir to combine, and allow to sit for about five minutes until bubbly.
Attach the dough hook to the mixer. Add egg, melted butter, salt, and one cup of flour. Stir on "low" speed for about one minute, until combined. Scrape down the sides, add a half cup of flour, the garlic powder and herbs, and stir on "medium" speed for about three minutes.
Scrape down the sides, and add the last half cup of flour. Stir on "medium" for another three minutes.
NOTE : The dough should not be sticking to the sides of the bowl, but if it sticks a little to the bottom, that's okay. It should be tacky, but not sticking to your hands as you handle it, too. If it seems too wet, just add more flour, one tablespoon at a time, until the texture is right.
Lightly grease a large bowl with olive oil. Transfer the dough to the bowl, turn the dough to coat it in the oil, and cover with a damp kitchen towel. Find a warm home for the dough for the next 90 minutes, until it has doubled in size.* (see note #2)
Punch the dough down in the bowl to release the air. Lightly flour a clean surface, and turn the dough out onto it. Divide the dough into eight equal pieces if using a medium baking dish*(see note #1), or nine equal pieces of using a 9x9 square pan. Grease your baking dish of choice, and set near the dough pieces.
Roll the dough pieces into balls, and pinch the bottoms to seal them shut. Place them into the prepared baking dish, then cover the dish with a damp kitchen towel. Find a warm home for the baking dish, and allow the rolls to rise another 90 minutes, until doubled in size again.
Preheat the oven to 375 near the end of the second rise. Bake the rolls for 13-15 minutes, rotating the pan halfway through baking so the tops brown evenly.
Remove the rolls from the oven and immediately brush with melted butter. Allow them to cool in the baking dish for at least five minutes, then serve warm with more butter.