In the bowl of a stand mixer fitted with a dough hook OR a large mixing bowl, dissolve yeast in warm milk. Let stand 5 minutes until foamy. Mix in cooled starter, dry milk powder, egg, 4 tablespoons cooled sage honey butter, salt, and 2-1/2 cups flour.
Mix dough on medium speed (or by hand with a wooden spoon) until a soft dough forms (if dough seems too sticky, add additional flour by the tablespoon) If using mixer, knead dough on medium speed 5-8 minutes until dough is smooth and elastic. If kneading by hand, turn dough onto a floured surface and knead 5-8 minutes until dough is smooth and elastic.
Place dough in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise 1-1/2 hours until dough is doubled in size.
Preheat oven to 375F and grease a round 9-inch round cake pan. Punch risen dough down and divide into 10 even pieces. Roll each portion into a ball and place in prepared cake pan. Cover lightly with plastic wrap and let rise 30 minutes until rolls are doubled in size.
Bake rolls at 375F 20-25 minutes until rolls are a deep golden brown and rolls register 190F on a kitchen thermometer. Place pan on a wire cooling rack and immediately brush rolls with remaining sage honey butter. Allow rolls to cool 10 minutes before removing from pan. Serve rolls warm and enjoy!