In the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Let it sit for 5-10 minutes until foamy.

To the yeast mixture, add the honey, 4 tablespoons of the melted butter, the egg, and salt. Mix on low with the paddle attachment until combined.

Gradually add 4 cups of flour, one cup at a time, mixing on low speed until a shaggy dough forms.

Switch to the dough hook attachment. Knead on medium speed for 6-8 minutes, adding the remaining ½ cup of flour a tablespoon at a time only if the dough is too sticky. The dough is ready when it is smooth, elastic, and pulls away from the sides of the bowl.

Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free place for 1-2 hours, or until doubled in size.

Gently punch down the risen dough. Turn it out onto a lightly floured surface. Divide it into 12 equal pieces.

To shape each roll, cup your hand over a piece of dough and roll it in a circular motion on the counter to form a smooth, tight ball.

Arrange the shaped rolls in a greased 9×13-inch baking dish. Cover again and let rise for 45-60 minutes, until puffy.

Preheat your oven to 375°F (190°C). Brush the risen rolls gently with the remaining 2 tablespoons of melted butter.

Bake for 18-22 minutes, until the tops are a deep golden brown. An instant-read thermometer inserted into the center of a roll should read 190°F.

Transfer the pan to a wire rack. Brush once more with butter and sprinkle with flaky salt, if desired. Let cool slightly before serving.