1. Make roll dough: 
Bring milk to a simmer in a saucepan over medium high heat. Remove the pot from the heat and stir in the butter and sugar. Let the milk cool to below 115°F so as to not kill the yeast. 

In a heat proof liquid measuring cup, measure out warm water (110-115°F) and stir in the yeast until dissolved. Let sit for 3-5 minutes or until slightly foaming. In the base of a stand mixer fitted with the dough hook, add in the milk mixture, lightly beaten eggs, water, yeast, salt and half of the flour. Mix until dough begins to come together and smooths out. Then add the remaining flour, half a cup at a time until the dough forms into a smooth ball. 

Remove the dough and knead on a lightly floured surface for about 5 minutes. Grease a large mixing bowl with oil and place the dough in the bowl and cover and let rise in a warm place until doubled in size - about an hour to 90 minutes. 

2. Form rolls: 
Remove the dough from the bowl and punch down on a lightly floured work surface. Shape into small 1-2 tbsp balls and place on a parchment lined baking sheet while you prepare the remaining ingredients. 

3. Cook lamb:
Heat olive oil in a skillet over medium heat. Add American lamb, onion, garlic, salt and pepper, breaking up the lamb with a spoon as it cooks. Stir in sage, thyme, rosemary, parsley. Once the lamb is cooked through, remove to a heat-proof dish to cool slightly. 

4. Make garlic butter: 
Add the butter and garlic to a ramekin or small bowl and melt in the microwave or on the stovetop. Stir in the fresh parsley. 

5. Mix lamb and roll dough: 
In a large bowl add the balls of dough and pour the herby seasoned lamb into the bowl along with the garlic butter. Toss everything together with your hands or a large spoon. Pour everything into a large oven proof skillet. Cover and let rise at room temp for 25-30 minutes until puffy. If baking right away, preheat the oven to 350ºF. 

Alternatively, refrigerate overnight and bake the next day, pulling the rolls out to come to temp while the oven preheats. 

6. Bake: 
Remove the plastic wrap and bake for about 50 minutes or until rolls are golden brown and cooked through. Add foil to the top if the rolls begin to brown too quickly on top. If you like, you can check the internal temperature of the rolls to determine if they are cooked all the way through - they should reach an internal temperature of at least 190°F. Brush with additional butter, and sprinkle with flaky salt and more chopped parsley if you like. Serve warm straight from the skillet for a dramatic, pull-apart presentation.