In a stand mixer bowl, combine flour, yeast, and salt. Add warm milk, honey, eggs, and 6 tbsp butter. Use the dough hook to mix until incorporated, about 4-5 minutes. If dough is sticky, add more flour, ¼ cup at a time. Cover and let rise at room temperature for 15 minutes or up to 1 hour.

Meanwhile, make the sage honey butter. In a skillet over medium heat, fry sage leaves with 1 tbsp butter until crisp. Chop the sage and mix with the remaining butter, honey, and a pinch of sea salt.

Preheat oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper.

Punch down the dough and divide in half. Roll each half into a 12-inch square, about ¼-inch thick. Brush with honey butter, reserving extra for serving. Cut each square into 6 strips, roll into coils, and place seam-side down in the baking dish.

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

Bake for 22-25 minutes until golden brown. Remove from oven and brush with remaining honey butter. Serve warm with flaky sea salt.