Prep: Preheat oven to 350 degrees. Grease a 9 x 13-inch pan with 1 tablespoon of the melted butter and set on stovetop to keep slightly warm.

Start dough: (For hand mix instructions, see the notes section). In the bowl of a stand mixer fitted with a dough hook. combine the yeast, warm milk, and honey. Swirl the mixture with a spoon to dissolve the yeast. Let the mixture reset until the yeast becomes foamy and aromatic, about 3 minutes.

Mix dough: Add 3 tablespoons of the butter and 3.5 cups of the flour to the stand mixer and mix on low until smooth. Add enough of the remaining 0.5 cup of flour to form a soft dough. Add the salt and knead on medium to medium-high speed for about 3 minutes. You should have a ball of slightly sticky dough at this point. When you press your fingertip into the dough and pull it away, some of the dough will stick to you (this is good).

Divide: Turn the dough out onto a lightly floured countertop and form it into a ball. Divide the dough into 12 pieces and form them into balls by flipping the dough over and pulling the edges together to the bottom. Then place the dough balls pinched side down in the baking pan.

Bake: Bake for 15 to 17 minutes or until golden brown. If the tops begin to brown too quickly, lightly cover with foil for the remainder of the cooking time. Remove from oven and brush tops with remaining tablespoon of melted butter.