Combine the active dry yeast, white sugar, and warm water in a small bowl. Stir gently and let the mixture sit for about 5 minutes until it becomes frothy. This step ensures the yeast is active and ready for baking.

While the yeast is proofing, melt the unsalted butter in a medium saucepan with the whole milk over low heat. Stir occasionally and cook until the butter is fully melted and the milk is lukewarm. Remove the pan from heat and set aside.

In the bowl of a stand mixer, add the bread flour, herbes de provence, and salt. Mix with a spoon or spatula to combine. Pour in the proofed yeast mixture (from Step 1) and the lukewarm melted butter and milk mixture (from Step 2). Mix just until combined. Add the all-purpose flour and mix again before attaching the dough hook. Knead the dough with the hook attachment for about 5 minutes, until the dough mostly pulls away from the sides. Scrape down the bowl as needed. Use floured hands to form the dough into a compact ball.

Grease a large bowl with olive oil. Place the shaped dough ball into the bowl and roll it around to coat all sides with oil. Cover the bowl with plastic wrap and set it in a warm, draft-free place to rise for about 1 hour, or until doubled in size.

Transfer the risen dough (from Step 4) to a lightly floured surface using floured hands. Sprinkle a bit of flour over the dough and use a rolling pin to roll it into a large rectangle. With a sharp knife, cut the rectangle into 5 vertical columns and 4 horizontal rows to form 20 portions. Shape each piece into a ball by either rolling or tucking the edges under. Place each dough ball onto a greased or parchment-lined baking sheet. Cover the sheet with a linen towel and let the dough rise again for 40 minutes.

Once the dough balls have risen, brush the tops with melted unsalted butter and, if desired, sprinkle each with a small pinch of sea salt. Bake in a preheated oven at 350°F for about 25 minutes, until the rolls are golden on top. I like to use a bit of extra butter here for a richer flavor. Rest the rolls on the baking sheet for 5 minutes before serving.