In a large mixing bowl, combine warm water and warm milk. Sprinkle sugar and yeast over the liquid and let sit for 5-10 minutes until frothy.

Add melted butter and salt to the yeast mixture. Gradually incorporate flour until a shaggy dough forms.

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with plastic wrap, and let it rise for 60-90 minutes until doubled in size.

Melt remaining butter and stir in minced garlic and fresh herbs. Set aside.

Punch down the risen dough, divide into 12-16 pieces, shape into balls, and place on a parchment-lined baking sheet.

Cover shaped rolls with a towel and let rise for 30-45 minutes until puffy.

Preheat oven to 375°F (190°C). Brush rolls with egg wash if desired.

Bake for 15-20 minutes or until golden brown and hollow-sounding when tapped.

Brush warm rolls with the garlic herb butter and allow to cool slightly before serving.