Preheat your oven to 400°F. Lightly grease a quarter sheet pan or a 9x13-inch rimmed cookie sheet.

First off, melt the butter in a small saucepan. Once it's mostly melted, stir in the milk and heat the mixture until it reaches a temperature between 100-110°F.

While waiting for the milk mixture to warm up, grab a bowl, and add the yeast and honey. If you have a stand mixer, attach the paddle attachment; if not, a large mixing bowl will do.

Once the milk mixture is ready, pour it into the bowl with the yeast and honey. Give it a good stir to combine everything nicely.

Next up, add in the salt and egg, and stir until everything is nicely mixed together.

Time to add the flour! Start by stirring in 2 cups of all-purpose flour. Then gradually add the remaining flour, about 1/4 cup at a time, until the dough starts clinging to the paddle and cleans the sides of the bowl. Don't worry if the dough is still a bit sticky; that's how it's supposed to be.

Now, with floured hands, shape the dough into 12 rolls and place them on your prepared baking sheet.

Cover the rolls and let them rest for about 10 minutes in a warm spot. This gives them a chance to rise a bit more before baking.

Once your rolls have had their rest, pop them in the oven and bake for 10-12 minutes, or until they're lightly golden brown and smelling amazing.

As soon as they're done baking, brush the tops of the rolls with the remaining 2 tablespoons of melted butter for that extra touch of goodness.