In a saucepan over medium heat, add the butter. Once melted, add the freshly chopped sage. Stir until browned, brown specks will form at the bottom and it will smell nutty. Remove from heat to cool to room temperature.

Heat up the milk just until warm to touch, about 30 seconds. If it's too hot or steamy, let cool off until room temperature. If using a stand mixer fitted with the hook attachment, add to its bowl. Otherwise, add to a large mixing bowl.

Add the sugar and active dry yeast to the warmed milk, lightly mix, then let sit for 5-10 minutes, until super foamy.

Use a fine mesh strainer to remove the chopped sage, pour the brown butter into the mixing bowl. If desired, you can skip this step and just add both the brown butter and sage into the dough.

Add the sweetened condensed milk, honey, egg, and salt. Mix until smooth, about 1 minute.

Add 1 1/2 cups flour and knead until fully absorbed. Continue adding 1/2 cup flour, kneading for a few minutes afterwards, until a smooth and pliable dough. Depending on weather and type of flour used, you may need less.

Transfer to a large bowl greased with olive oil. Cover with Saran Wrap, then set aside in a warm environment for 1 hour, or until doubled in size. I recommend wrapping tightly in Saran Wrap and placing in the oven to help it rise.

TIP: During colder months, I recommend wrapping tightly with saran wrap and placing in the oven at 80-100F for 10 minutes, then turn OFF to finish rising.

Punch out the air in the risen dough, then transfer onto a clean surface to divide into 8 equally-sized pieces.

Roll into tight balls, then place in a 9" pie plate greased with softened butter. Cover once more with Saran Wrap to rise in a warm environment, such as the oven turned OFF with light ON, for 40-60 minutes, until doubled in size. Remove before preheating the oven.

TIP: During colder months, I recommend wrapping tightly with saran wrap and placing in the oven at 80-100F for 10 minutes, then turn OFF to finish rising.

Preheat oven to 350F.

Brush the tops of the milk buns with extra whole milk. If desired, press a sage leaf onto each milk bun and sprinkle with flaky salt.

Bake on the middle rack for 18-22 minutes, until the tops are deeply golden brown. Let cool at least 15 minutes before enjoying warm with the honey butter!

Beat all ingredients in a stand mixer with the whisk attachment until light and fluffy. Place in a serving dish to enjoy.