In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy. This tells you the yeast is active and ready to work its magic.

In a large mixing bowl (or stand mixer), whisk together melted butter, salt, and egg. Add the yeast mixture. Gradually stir in flour until a soft dough forms.

Turn the dough onto a floured surface and knead for 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for 5–6 minutes.

Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1–1.5 hours, until doubled in size.

Punch down the dough gently, then divide it into 12 equal pieces. Shape each piece into a smooth ball and place them on a greased baking sheet or in a buttered cast-iron skillet, leaving a little space between rolls.

Cover the rolls loosely with a towel and let them rise for another 30–45 minutes until puffy.

Preheat the oven to 350°F (175°C). Bake rolls for 15–20 minutes, until golden brown on top.

Immediately brush the warm rolls with melted butter, and if desired, a touch of honey. Let them cool slightly, then serve warm.