In a medium bowl, combine warmed whole milk, granulated sugar, and active dry yeast. Stir gently and let sit for 10-15 minutes until frothy.

In a stand mixer, add the frothy yeast mixture, remaining sugar, lightly beaten egg, melted unsalted butter, garlic powder, and salt. Gradually mix in bread flour until dough forms.

Knead the dough for about 3 minutes in the stand mixer or 8-10 minutes by hand until smooth and slightly sticky. Incorporate fresh rosemary, parsley, and dried oregano while kneading.

Lightly oil a bowl, place the kneaded dough inside, cover with plastic wrap, and let it rise for about 1 hour until doubled in size.

Punch down the risen dough, divide into 12 equal pieces, and shape into balls. Place in a greased 9x13-inch pan.

Cover the shaped rolls with a kitchen towel and let them rise for another 1 to 1.5 hours until doubled in size.

Preheat the oven to 350°F. Brush tops of the rolls with garlic herb butter and bake for 18-20 minutes until golden brown.

Remove from oven, brush with more garlic herb butter, and allow to cool slightly before serving.