Add the butter to a saucepan and cook over medium heat for about 10 minutes, stirring frequently. The butter should melt, foam, and eventually turn a deep golden-brown color with a nutty aroma. Transfer the browned butter to a heatproof bowl and set aside to cool slightly.

In the bowl of a stand mixer, combine the warmed milk, 1 tablespoon of honey, and the yeast. Whisk gently to combine, then let the mixture rest for 5 minutes, or until it becomes foamy, indicating that the yeast is active.

Add the chopped sage leaves, 6 tablespoon brown butter, thyme, and the remaining honey to the bowl, along with 1 cup of flour. Using the dough hook attachment, mix on low speed for 2-3 minutes until the ingredients are well combined. Scrape down the sides of the bowl as needed.

Gradually add the remaining flour and continue mixing on medium-low speed for about 4-5 minutes. The dough should become smooth, elastic, and start to pull away from the sides of the bowl. If it’s too sticky, add a bit more flour, a tablespoon at a time, until it reaches a tacky but manageable consistency.

Lightly oil a clean mixing bowl and place the dough inside. Cover with plastic wrap or a clean kitchen towel, and leave it in a warm spot to rise for about 1 hour, or until it has doubled in size.

Turn the dough out onto a lightly floured surface and gently deflate it. Divide the dough into 12 equal pieces and shape each piece into a smooth ball by rolling it between your palms or on the countertop.

Arrange the dough balls in a prepared baking pan, leaving a bit of space between each. Cover again and let them rise for another 1 hour, or until they’re puffy and nearly doubled in size.

Just before baking, brush the tops of the dough balls with some of the reserved browned butter for added flavor and a golden crust.