Activate the Yeast: In a stand mixer bowl, combine warm milk, instant yeast, and sugar. Let this mixture sit for about 5-10 minutes until it becomes foamy.

Mix the Dough: Add all-purpose flour, sourdough discard, beaten egg, chopped fresh herbs, salt, and garlic powder to the yeast mixture. Mix slowly while adding melted butter until a shaggy dough forms.

Knead the Dough: Transfer the shaggy dough onto a floured surface and knead it for 3-4 minutes until smooth and slightly tacky.

First Rise: Place the dough in a greased bowl, cover with a warm cloth, and let it rise for 60-90 minutes until doubled in size.

Prepare Garlic Butter Mixture: Blend softened butter with additional herbs, garlic powder, and salt in a small bowl.

Shape the Dough: Punch down the risen dough, divide into 12 pieces, flatten each slightly, spread garlic butter, and fold over.

Second Rise: Arrange the folded dough pieces in a greased loaf pan and let them rise for about 30-45 minutes until puffy.

Bake the Bread: Preheat oven to 350°F (175°C) and bake for approximately 30 minutes or until internal temperature reaches 200°F (93°C).

Final Touches: Remove from oven, brush with remaining garlic butter, sprinkle with flaky salt, and cool briefly before serving.