Preheat the oven to 350ºF. Grease a 9x13 inch baking dish.
In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the warm milk, honey, egg, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to a few hours.
To make the garlic butter, combine the softened butter and fresh garlic together in a small bowl.
Lightly dust your work surface with flour. Turn out the dough, punch it down, and divide the dough in half. Roll each half to a 12-inch square, about 1/4-inch thick.
Brush each square with garlic butter, saving any leftover butter for serving.
Cut each square of dough into 6 strips.
Roll each strip into a spiral and arrange seam side down in the greased baking dish.
Cover the dish and let the rolls rise in a warm spot for about 30 minutes until they're puffy. Add one sage leaf on top of each roll. Alternately, you can let the rolls sit in the fridge overnight ahead of time.
Bake the rolls for 18-25 minutes, until they're golden brown. Remove them from the oven and brush with the remaining garlic butter and a sprinkle flaky sea salt. Pull them apart to serve warm with more butter.
To Make Ahead: Prepare the rolls through step 4. Do not let the rolls rise at room temp. Cover the rolls and place them in the fridge (up to overnight). When ready to bake, remove the rolls from the fridge 30 minutes prior to baking, then bake as directed.To Prepare and Freeze: assemble the rolls through step 5, then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.To Bake and Freeze: bake the rolls as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm before serving.To Use Active Dry Yeast: Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm milk and honey. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe.