In another bowl, whisk together the egg and 2-1/2 tablespoons of melted and cooled butter.

Add the honey, salt, and egg mixture to the yeasted milk and stir gently to just combine.

Stir the flour into the liquid ingredients. Using your hands, work the dough so that it gathers into a ball. It will be sticky. Lightly dust a clean work surface with flour. Turn the ball of dough out onto the work surface and knead with the heels of your hands for at least 5 minutes, adding a little more flour if needed. The dough should feel elastic and smooth. Alternatively, you can mix the dough in a stand mixer with a dough hook attachment.

Wipe the bowl out with a paper towel. Oil the boil with a little neutral flavored oil. Place the ball of dough back in the bowl and roll it over to coat with the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Place it in a warm area, like a turned-off oven with the light on. Allow the dough to rise until doubled in size for 60 minutes.

Punch the risen dough down gently to deflate it. Turn the dough out onto a lightly floured work surface. Cut the dough into 12 equal-sized portions. Grease a 9x13-inch baking dish. Roll each piece of dough into a ball and place them in the baking dish. Cover with plastic wrap or a towel and place the dish back into the warm area. Allow the rolls to rise again for 60 minutes.

If the dish is in your oven, remove it. Preheat the oven to 375°F. Brush the tops of the rolls with the remaining 1 tablespoon of butter and sprinkle the sugar over the tops of the rolls, if using.

Place the dish in the preheated oven and bake for about 20 minutes until the rolls are golden brown. Give them a gentle tap to see if they sound hollow.

Remove the baking dish from the oven to a wire rack and allow the rolls to cool until easy to handle but still warm.

Serve while warm with butter.