Make the dough. Add 3 cups of flour, yeast, sugar, honey, salt, yeast, milk, butter, and egg to the bowl of a stand mixer fitted with a dough hook. Add more flour to the dough, about 1/2 cup at a time, until the dough begins to pull away from the edges of the bowl.
Knead and cover the dough. Knead the dough until it is smooth and place into a lightly buttered glass bowl. Cover with wrap and place in a warm, draft-free area and let it rise until doubled in bulk, about 30 minutes.
Shape into rolls and rise. Portion the dough into 24 similarly sized pieces and place them into a buttered baking dish or baking sheet. Cover and let rise again for 30 minutes.
Bake and serve. Place the rolls in a 375º F oven and bake until golden brown, about 12 to 15 minutes. If the rolls seem to be getting too brown, cover the baking dish with foil and continue to bake until done. Brush with melted butter and sprinkle with salt, if desired. Serve warm.
Notes
To make ahead. Allow the rolls to cool. Store tightly wrapped at room temperature for up to 3 days.To freeze. Portion the rolls and place them into a freezer-safe baking dish or on a baking sheet. Cover tightly with plastic wrap and then foil. Store in the freezer for up to 1 month. Thaw in the refrigerator overnight and then allow to sit on the counter to reach room temperature as the oven is preheating. Bake as directed.