Directions

• Heat butter and oil in a medium skillet over medium, stirring constantly, until melted and foamy, about 2 minutes. Add garlic, and cook, stirring constantly, until lightly browned, 1 to 2 minutes. Add herbs, and cook, stirring constantly, 30 seconds. Reserve 1 tablespoon herb oil in a small bowl, and set aside. Pour remaining oil into a medium-size heatproof bowl, and add sour cream, 2 tablespoons sugar, and fine sea salt. Stir to combine, and set aside.
• Stir together 1/2 cup warm water, yeast, and remaining 1/2 tablespoon sugar in bowl of a stand mixer fitted with the dough hook. Let stand until foamy, about 5 minutes. Stir in sour cream mixture and 1 egg. With mixer running on medium-low speed, gradually add flour, beating until incorporated, about 4 minutes. Increase mixer speed to medium, and beat until dough is smooth and elastic, 6 to 8 minutes. Transfer dough to a lightly greased large bowl. Cover and let stand at warm room temperature until doubled in volume, about 1 hour.
• Turn dough out onto a clean work surface, and divide into 24 (about 13/4-ounce) pieces. Shape into balls, and arrange dough balls in a lightly greased 13- x 9-inch baking pan. Cover loosely with plastic wrap.
• Let dough balls stand at warm room temperature until almost doubled in volume, 45 minutes to 1 hour. Preheat oven to 375°F during final 20 minutes of proofing.
• Whisk together 1 egg and remaining 1 teaspoon warm water in a small bowl. Uncover rolls, and brush lightly with egg mixture. Bake in preheated oven until golden brown, 20 to 25 minutes. Brush tops of hot rolls evenly with reserved 1 tablespoon herb oil, and sprinkle with flaky sea salt to taste. Serve warm.