Within the bowl of a stand mixer fitted with the paddle attachment, mix 1½ cups (188 grams) flour, sugar, yeast, and kosher salt.
In a medium saucepan, warmth 1 cup (240 grams) water, bitter cream, and 1⁄4 cup (57 grams) melted butter over medium warmth till an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add heat bitter cream combination to flour combination, and beat at medium pace till mixed. Beat in 1 egg (50 grams) till mixed. With mixer on low pace, step by step add 3¼ cups (406 grams) flour, chives, and dill, beating simply till a shaggy dough varieties.
Change to the dough hook attachment. Beat at low pace till a delicate, considerably sticky dough varieties, 7 to eight minutes, stopping to scrape sides of bowl and dough hook. Add as much as remaining 1⁄4 cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is simply too sticky. Cowl and let stand in a heat, draft-free place (75°F/24°C) for 10 minutes. (Dough will puff barely.)
Line a 13×9-inch baking sheet with parchment paper.
Divide dough into 12 parts (about 93 grams every). With evenly floured palms, roll 1 portion right into a 12-inch-long rope. (Preserve remaining dough coated to stop it from drying out.) Tie a unfastened knot towards one finish of rope, leaving about 1 inch on one finish. Pinch collectively each ends of dough below knot, forming a knotted ball. Place, seam facet down, on ready pan. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, 20 to half-hour.
Preheat oven to 375°F (190°C).
In a small bowl, whisk collectively remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Brush tops of dough with egg wash.
Bake till golden brown and an instant-read thermometer inserted in middle registers 190°F (88°C), 20 to 25 minutes, overlaying with foil to stop extra browning, if vital.
In a small bowl, stir collectively garlic salt and remaining 2 tablespoons (28 grams) melted butter; brush onto rolls. Serve heat.
