Heat the milk in a small saucepan and bring it to a near boil. The milk will begin to steam and small bubbles will form. At this point remove the pot from the heat and let it cool to lukewarm.
Pour the milk into a small bowl and add the yeast and honey. Mix until well combined and let it stand for 5 minutes.
In a separate larger bowl add 3 tablespoons of melted butter, the milk mixture, egg and 2 cups of flour. Mix and then knead the dough for a few minutes. You can use a mixer with a dough hook, or knead by hand.
Gradually add the remaining 2 cups of flour until the mixture is combined and bread dough forms. Add salt and knead for 8 minutes.
Punch down the dough and turn it out onto a floured surface. Roll it into a 12x18 inch rectangle that is 3/8inch thick.
Fold it in half so it measures 12x9 inches. Cut 12 rolls. Each roll will measure 3x3inches. (*Note for smaller rolls- Roll the rectangle to 12.5x20 inches. Fold in half and then cut 20 smaller rolls. These smaller rolls will measure 2 1/2 inches square.)
Lightly grease a cookie sheet and place the rolls 1-2 inches apart. Cover and allow the dough to rise for another hour or until doubled in size.
Preheat the oven to 350°F and bake the rolls for 12-15 minutes. The tops will be a light golden brown. Remove from the oven and brush the tops with the remaining butter.