Brown the Butter

1. In a large skillet (preferably a light colored one to make it easier to see the color of the butter as it browns), melt butter over medium heat, stirring constantly.
2. Once the butter is completely melted, it will start to foam. Continue stirring constantly. After about 6-8 minutes, the butter will start to brown. Look for deep brown specs (if you see a lot of black specs, the butter is burned and you'll have to start over). It will also have a very pleasantly nutty aroma.
3. Once this happens, pour the browned butter into a large, shallow container (a baking dish works well). Set aside.

Make the Rolls

1. Preheat oven to 400˚F. Grease or line a 9X13 baking dish with parchment paper.
2. In a small microwave safe bowl, heat water, sugar, 4 tablespoons of the browned butter, and milk for 1 minute, until very warm to the touch, around 110˚F to 115˚F, and whisk contents. If it’s not hot enough, continue to warm in the microwave in 10-15 second increments to reach the desired temperature, whisking after each increment.
3. In the bowl of a standing mixture fitted with the dough hook attachment, add the heated milk mixture and sprinkle the yeast on top. Let sit for 10-15 minutes, until the mixture is foamy and smells strongly of yeast.
4. Add 3 1/2 cups of the flour, salt, ginger, herbs, and the beaten egg. Mix with the dough hook on the lowest or “stir” setting for 1-2 minutes until combined and the dough starts pulling away from the sides of the bowl. If the dough is still sticking to the sides of the bowl, add 1/4 cup of flour at a time, letting the mixer run another minute, until the dough is pulling away from the sides (no more than 4 cups of flour total should be used).
5. When the dough is pulling away from the sides and is only slightly sticky to the touch, increase the speed of the dough hook to medium low and mix for 5 minutes (this is kneading your dough).
6. Grease a large bowl with butter (this can be regular, un-browned butter). Remove the dough from the dough hook and transfer into the prepared bowl. Cover with saran wrap and let rise for 20 minutes.
7. When the dough is done rising, turn the dough out onto a well floured surface. Gently punch the dough down. Using a pizza cutter or a knife, divide the dough into 15 equally sized pieces. For each piece, fold the seam in and roll into a ball. Place each ball onto the prepared baking dish seam side down. Cover the baking dish with saran wrap and let rise another 20 minutes.
8. When the rolls are done rising, brush evenly with 1 tablespoon of the remaining browned butter.
9. Bake for 15-20 minutes, until cooked through and the tops are golden. Remove and brush with the all the remaining browned butter as desired. Garnish with fresh parsley, and serve warm.