In the bowl of a stand mixer, combine the flour, yeast, garlic powder, onion powder, and salt. Add the warm milk, 2 tablespoons of honey, 3 whole eggs, and 5 tablespoons of butter. Mix until the flour is completely incorporated, about 4-5 minutes. If the dough is sticky, add a 1/4 cup of flour at a time. Cover the bowl and let sit at room temperature for 15 minutes to 1 hour.

In a small bowl, mix 3 tablespoons of butter and 2 tablespoons of honey with a pinch of sea salt.

Preheat the oven to 350° F. Line a 9×9 inch baking dish with parchment paper.

Punch the dough down and divide it in half. On a floured surface, roll each half into a 12-inch square, about 1/4-inch thick. Brush each square with honey butter and top each with 1 cup of cheddar. Cut each square into 6 to 8 strips, roll each strip into a coil, and arrange seam side down in the prepared baking dish.

Brush the rolls with the beaten egg yolk. Cover and let rise for 30 minutes until puffy.

Bake the rolls for 22-25 minutes until golden.

Meanwhile, make the honey butter topping by melting 2 tablespoons of butter with honey and garlic powder in a small saucepan over low heat. Remove from heat and add basil or parsley.

Serve the rolls warm with honey butter and flaky salt.