In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the warm milk, honey, 3 whole eggs, and 6 tablespoons of butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add a 1/4 cup of flour at a time. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to 1 hour.

To make sage honey butter, fry the sage leaves with 1 tablespoon of butter in a skillet set over medium heat. Remove from the pan and chop the leaves. Combine 6 tablespoons of butter and honey together in a small bowl. Mix in the fried sage and a good pinch of sea salt.

Preheat the oven to 350 degrees F. Line a 9x9 inch baking dish with parchment paper.

Punch the dough down and divide it in half. On a lightly floured surface, roll each half to a 12-inch square, about 1/4-inch thick. Brush each square with honey butter, saving any leftover butter for serving. Cut each square of dough into 6 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 the dish and let the rolls rise for 30 minutes until puffy.

Bake the rolls for 22-25 minutes until golden. Remove from the oven and brush with the remaining honey butter. Pull them apart to serve warm with flaky sea salt.