- Pour milk into the bowl of your stand mixer fitted with a dough hook. Sprinkle in the yeast; let stand and dissolve 10 minutes. Add sugar, eggs, butter and 1/2 tsp. salt and mix to combine.
- Add 3 1/2 cups of flour and knead on medium speed until loose dough forms that pulls away from the sides of the bowl. If dough does not pull away, add additional flour in 1 to 2 Tbsp. increments until it does. (The dough should be fairly soft, as that will ensure tender rolls.) Knead the dough on medium speed 5 minutes.
- Set the dough in a lightly oiled deep bowl. Cover with plastic wrap and let rise at warm room temperature until doubled in size, about 75 minutes. While that occurs, combine grated cheeses, herbs and garlic in bowl.
- Line a large, 18" x 13" baking sheet with parchment (see Note). Lightly flour a work surface and set the dough on it. Cut the dough into two equal halves. Set one half on a plate. Lightly flour a rolling pin and roll the other half into a 12" x 12" square.
- Very lightly spray or brush the dough with olive oil spray or olive oil. Now sprinkle and spread half the grated cheese mixture on the dough, leaving a 2" area of clean dough at the end facing away from you.
- Carefully roll the dough into a tight cylinder. Use a floured, sharp knife to cut the dough into 11/2" rounds and place on the baking sheet, cut side up, spacing them about a 1" apart.
- Roll and fill the second half dough like you did the first. Sprinkle tops of the rolls with a little coarse sea salt, if using. Cover the rolls with a tea towel and let rise again at warm room temperature 60 minutes.
- Preheat oven to 375˚F. Bake rolls in the middle of the oven for 20 minutes, until puffed and golden. Serve warm or at room temperature.
Note: The milk can be warmed in the microwave 20 to 30 seconds for lukewarm. If you don’t have a large baking sheet, divide the rolls between two smaller baking sheets and bake them separately.