1. Activate the Yeast: In a large mixing bowl, combine the warm milk, sugar, and instant yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes foamy. This indicates your yeast is active and ready to work its magic.

2. Combine Wet Ingredients: Add the active sourdough starter, egg, and melted butter to the yeast mixture. Whisk everything together until well combined. The mixture should look slightly milky and uniform.

3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.

4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic. If using a stand mixer, knead on medium speed for 4-5 minutes. Incorporate the chopped fresh herbs during the last minute of kneading. The dough should feel soft and slightly tacky, but not sticky.

5. First Rise (Quick Proof): Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 30-45 minutes, or until nearly doubled in size. This quick proof is key to the “quick” aspect of this recipe.

6. Shape the Rolls: Gently punch down the dough to release the air. Divide the dough into 12 equal pieces. Roll each piece into a smooth ball and arrange them in a lightly greased 9×13 inch baking dish, leaving a little space between each roll.

7. Second Rise and Bake: Cover the baking dish again and let the rolls rise for another 15-20 minutes while you preheat your oven to 375 F (190 C). Just before baking, brush the tops of the rolls with olive oil and sprinkle with flaky sea salt, if desired.

8. Bake to Golden Perfection: Bake for 15-20 minutes, or until the rolls are golden brown on top and sound hollow when tapped on the bottom. Remove from the oven and let them cool slightly in the pan before serving.