In a stand mixer bowl, combine warm whole milk, granulated sugar, and active dry yeast. Stir gently and let sit for 10-15 minutes until frothy.

Once frothy, add in remaining sugar, eggs, melted butter, garlic powder, and salt. Mix until combined, then gradually add bread flour until a smooth dough forms.

Transfer dough onto a lightly floured surface or keep in mixer. Knead by hand for 8-10 minutes or 3-4 minutes using a mixer with a dough hook.

Place kneaded dough in a lightly oiled bowl, cover, and let rise in a warm area until it doubles in size, about 1 hour.

After rising, punch down gently, divide dough into 12 pieces, and shape each into a ball. Place in a greased baking pan.

Cover pan with a towel and let rolls rise again in a warm spot until doubled in size, approximately 1 to 1.5 hours.

Preheat oven to 350°F (175°C).

In a small bowl, combine melted butter with minced garlic and Italian seasoning. Brush over the top of the rolls.

Bake rolls for 18-20 minutes, or until golden brown and sound hollow when tapped.

Remove from oven and brush with remaining garlic herb butter. Allow to cool slightly before serving.