Add the yeast to the bowl of a stand mixer. Pour the warm water over the top. Gently stir and allow the mixture to sit for a few minutes.
Add the flour, sugar, and 1-1/4 teaspoons salt to a medium bowl and whisk to combine.
Add the dough hook to the stand mixer and add half the flour mixture to the bowl. Mix on low until it begins to combine with the yeast mixture.
While mixing, pour in the milk followed by 1/4 cup of the melted butter. Allow it to mix for a few minutes.
One at a time, add the eggs. Continue to mix until incorporated.
Add the remaining flour mixture and mix until incorporated. The dough should be soft and just slightly sticky.
Lightly coat a large bowl with the nonstick cooking spray.
Lightly flour a clean work surface with a bit of the flour. Transfer the dough to the surface and knead it lightly a few times. Pat it into a round ball.
Transfer the dough to the bowl, cover it with a clean towel, and allow it to rest in a warm area for about an hour. The dough should almost double in size.
When the dough has risen, sprinkle more of the flour on your work surface. Transfer the dough to the surface and punch it down a few times. Roll it out to a large oval, about 1/4-inch thick.
Lightly coat a 9x5-inch loaf pan with the nonstick cooking spray. Do the same in 3 wells of a muffin tin. Preheat your oven to 350 degrees F.
Combine the remaining 1/4 cup of melted butter with the remaining 1/4 teaspoon salt, garlic, and the herbs.
Use a biscuit cutter (4-5 inches in diameter) to cut rounds out from the dough. Brush the butter mixture over one side of each round and fold in half. One at a time, place the folded rounds in the loaf pan, pressed up against each other, rounded side facing up.
Gather the dough scraps together and roll it out flat and continue cutting out rounds. Continue until there is no dough left.
Gather the dough rounds that won’t fit in the loaf pan (I used three rounds per muffin well) and place in the muffin well.
Brush any remaining butter mixture over the top of the dough, and in between the rounds. Sprinkle the top with a bit of the sea salt.
Bake for about 25 minutes, or until the tops turns lightly golden.
Cool slightly before serving.