Heat milk in a microwave-safe bowl or glass measuring cup for about 40–50 seconds until it reaches 110–115°F.

Sprinkle yeast and ½ tablespoon sugar over the milk. Do not stir. Let it sit for 5–10 minutes until foamy.

Whisk in the softened butter pieces, honey (if using), and beaten egg.

In a stand mixer bowl fitted with the dough hook (or a large mixing bowl), combine flour, remaining 1 tablespoon sugar, and salt. Mix to combine.

Pour in the milk mixture and mix on low until just combined (about 30 seconds), then knead on medium-low for 7–10 minutes until smooth and elastic. Alternatively, knead by hand on a floured surface for 7–10 minutes.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size (about 1½ to 2 hours).

Punch down the dough, divide it into 12–15 equal portions, and roll each piece into a ball. Place them in a greased 9×13 baking dish.

Cover and let rise again for about 1 hour, or until doubled.

Preheat oven to 375°F. Bake for 20–25 minutes or until tops are golden brown.

Mix melted butter with honey and brush over warm rolls right out of the oven.