Bring the milk to a near boil. Remove it from heat when you see it begin to steam and small bubbles form on the side of the pan. Let it cool to lukewarm, between 80-90 degrees.

Add the milk, yeast, and honey to a small bowl.

Mix until well combined. Let the mixture sit for 5 minutes.

Add 3 tablespoons of the melted butter, the milk mixture, the room temperature egg, table salt, and half of the flour to the bowl of a stand mixer fitted with the dough hook.

Mix slowly until its smooth.

Gradually add the remaining flour and mix until a dough has formed.

Continue mixing on low for 8 minutes.

Transfer the dough to a lightly floured surface and knead for 1-2 minutes.

Lightly coat a large bowl with olive oil.

Place the dough in the bowl and cover with plastic wrap or a clean kitchen towel.

Let the dough rise for one hour in a warm draft free area of the kitchen.

Lightly grease two baking sheets and set aside until needed.

Place the dough on a lightly floured surface.

Punch down the dough and use a rolling pin to roll it out until it’s about ½ inch thick.

Fold the dough in half and press the edges to seal.

Cut the dough into 24 squares.

Place the squares onto the two prepared baking sheets. Cover with plastic wrap or a clean kitchen towel and let them rise for 30-40 minutes, until doubled in size.

Preheat oven to 350° F

Place the baking sheets on the middle rack of the preheated oven and bake for 12-15 minutes, or until the tops are a light golden brown.

Melt the remaining butter and brush the top of the rolls with the melted butter.