In a small bowl, stir the warm milk and 1 teaspoon sugar, then sprinkle the yeast on top. Let it sit for 5–10 minutes until foamy.

In a large mixing bowl, whisk together the flour, remaining sugar, and salt until evenly distributed.

Add the yeast mixture, melted butter, egg, and honey (if using) to the dry ingredients, stirring until a shaggy dough forms.

Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic; alternatively, use a stand mixer with a dough hook on medium speed for 5–7 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for about 1 hour, or until doubled in size.

Punch down the dough, divide it into 12 equal pieces, shape into tight balls, and place them in a greased 9×13-inch baking dish.

Cover the rolls loosely and let them rise for 30 minutes until puffy; preheat oven to 375°F during the last 10 minutes of rising.

Bake for 20–25 minutes, or until tops are golden brown and the rolls sound hollow when tapped.

Immediately brush warm rolls with melted butter for a glossy finish and extra flavor.