In a large mixing bowl, combine 1 cup of warm milk, 2 teaspoons of instant yeast, and 2 tablespoons of honey. Allow the mixture to sit for about 5-10 minutes until it becomes frothy.

Whisk in 2 beaten eggs, followed by 4 cups of all-purpose flour and 1 teaspoon of salt. Mix until combined, then add 3 tablespoons of softened salted butter and knead the dough for about 5-7 minutes until it becomes smooth and elastic.

Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free area for about 1 hour, or until it doubles in size.

Prepare the garlic herb butter by mixing 1/2 cup of softened butter, 3 cloves of minced garlic, 1/2 cup of grated Parmesan cheese, and 2 tablespoons each of finely chopped fresh basil, thyme, and sage in a small bowl.

Once the dough has risen, punch it down gently to release the air. On a floured surface, roll it out into a rectangle approximately 12x18 inches. Evenly spread the garlic herb butter over the surface of the dough.

Starting from one long edge, roll the dough tightly into a log. Cut the log lengthwise down the middle, exposing the swirls. Twist the two halves together.

Transfer the twisted dough onto a parchment-lined baking sheet. Cover it loosely with a towel and let it rise again for an additional 45 minutes.

Preheat your oven to 350°F (175°C). Bake the dough in the preheated oven for 30-35 minutes or until the top is nicely golden. Brush with melted butter right after pulling it out of the oven.