How to Make It
Dissolve yeast in warm milk in the bowl of a stand mixer fitted with the paddle attachment; let stand 5 minutes. Add 1/4 cup butter and sugar; beat at low speed 1 minute or until combined. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons parsley, 2 tablespoons chives, 2 teaspoons salt, thyme, sage, and rosemary in a bowl. Add half of flour mixture to milk mixture; beat at low speed until combined, scraping down sides of bowl as needed. Remove paddle attachment; insert dough hook. Add remaining half of flour mixture; beat at low speed 2 minutes or until dough forms a ball. Increase speed to medium-low; beat 7 minutes or until dough is smooth and elastic.
Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until doubled in size.
Turn dough out onto a lightly floured surface; divide into 24 equal portions. Working with 1 portion at a time (cover remaining pieces to avoid drying), gently roll into a smooth ball. Place rolls about 1 inch apart on a rimmed baking sheet coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
Preheat oven to 350°F.
Bake rolls at 350°F for 20 to 25 minutes or until browned. Combine remaining 2 tablespoons melted butter with remaining 1 tablespoon parsley and remaining 1 tablespoon chives. Brush butter mixture over hot rolls; sprinkle with remaining 1 teaspoon salt. Cool at room temperature.