In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, yeast and salt.
In a microwave safe bowl (or 2 cup glass measuring cup), combine the honey, butter, water and milk. Heat in the microwave until the mixture is warm and the butter is almost melted (it took about 1 minute on HIGH in my microwave), remove and whisk to ensure the butter melt completely. Allow to sit on the counter until it reaches 110-115 degrees before adding it into the flour mixture.
Add the warm milk mixture and egg, mix on low until a soft and sticky dough forms.
Preheat the oven to 200 degrees.
Switch to the dough hook and and knead on low for 5 minutes or until the dough becomes elastic. Transfer to a lightly floured surface, sprinkle the top with a light dusting of flour and cover with plastic wrap. Allow the dough to rest for 5 minutes.
Once the dough has rested, cut it into 12 equal pieces. Roll into circles and place into a well-buttered quarter sheet pan (I like to line mine with parchment paper for easy removal, I butter the parchment and the bare sides of the pan). Cover the pan with plastic wrap. Turn OFF the oven and place the covered rolls inside to rise for 25 minutes. The rolls should have doubled in size and the sides should be touching.
Remove the rolls from the oven and turn ON your oven to 375 degrees. Once heated, remove plastic and bake the rolls for 15-20 minutes or until the centers are lightly golden brown in color. Just keep an eye on them, they may take a bit longer.
Remove from the oven and brush with the two tablespoons of melted butter. Serve immediately.
-If you live in a dry place or have trouble with baked goods drying out quickly, you may want use a kitchen squirt/mister bottle and lightly spray the tops of the rolls before you let them rise and before they go into the oven to bake.