In a large mixing bowl, whisk together the warm milk (1 cup), honey (1/4 cup), and instant dry yeast (1 packet) until yeast and honey are fully dissolved. Whisk in the kosher salt (1 teaspoon), egg, and 1/4 cup (4 tablespoons) of the melted butter, until everything is well-combined.
Add the flour to the bowl 1/2 cup at a time, until dough easily comes off the sides of the bowl and forms a sticky ball in the center. Use a wooden spoon to stir. I had to use all three cups of flour, but you may need less or even a bit more.
Grease the bottom of a 9" round pan (see notes for alternatives) with 1 tablespoon of the butter, generously coating the bottom and sides.
Form 12 equal-ish balls with the dough and place them in the prepared pan. The dough is quite sticky, so this may be a little frustrating, but I found it helpful to coat my hands in a little melted butter as I worked (or, use olive oil or flour to coat your hands). You can also use a large disher scoop to help get the dough out of the bowl.
Preheat your oven to 400 degrees F. While the oven is preheating, set the prepared rolls on the stovetop toward the back, covered with a towel. The heat of the oven as it preheats will help the rolls to rise quickly. Let them rise for 20-30 minutes.
Bake for 25 minutes, or until tops are golden brown on top and rolls are cooked through completely (if you tap on one in the center, it should sound hollow).
When they're done, brush with remaining tablespoon of melted butter. Wait for them to cool for 10 minutes so you can handle them, pull apart, and serve.
Don't have a 9" round pan? You can also use a 10" cast iron skillet, or a rectangular baking dish in a 4x3 grid. The bigger the baking dish, the further apart the rolls will be, which may mean a shorter cooking time and less "pulling-apart." Keep an eye on them as they bake!
Commonsubstitutions: Use water instead of milk, and sugar instead of honey.
If you don't have a stovetop on top of the oven, such as with a built-in oven or something, you can place the rolls in the microwave with the door closed, covered with a towel, with a mugful or two of boiling water next to them, while the oven preheats. The steam from the water will help create enough warmth for the rolls to rise effectively.