In the stand mixer bowl, combine the flour, yeast, and salt. Pour in the warm milk, honey, 3 whole eggs, and 6 tablespoons of butter. Mix with the dough hook for 4-5 minutes until the dough is cohesive and elastic.

Heat a skillet over medium heat and fry the sage leaves with 1 tablespoon of butter until crispy. Remove and chop the leaves. In a bowl, mix 6 tablespoons of butter, honey, the chopped sage, and a pinch of sea salt.

Set your oven to 350°F (175°C) and line a 9×9 inch baking dish with parchment paper to prevent sticking.

Punch down the dough and split it in half. On a floured surface, roll each half into a 12-inch square, 1/4-inch thick. Brush generously with the sage honey butter (reserve some for later), and cut into 6 strips. Roll each strip into a coil and place them seam side down in the baking dish.

Brush the tops of the rolls with the beaten egg yolk mixture for a golden finish. Cover and let rise for 30 minutes, until noticeably puffy and airy.

Bake for 22-25 minutes, or until golden brown. Once out of the oven, brush with any remaining sage honey butter, sprinkle with flaky sea salt, and serve warm.