Melt the butter and gently warm the milk until just warm to the touch—not hot.
In the bowl of a stand mixer, combine the flour, honey, salt, and egg. Add the warm milk and melted butter.
Mix on low speed with the dough hook for 5–10 minutes, until the dough is smooth and comes away from the sides of the bowl.
While the dough is mixing, lightly oil a medium bowl.
Turn the dough out onto a clean surface, shape it into a ball, and place it into the oiled bowl. Cover with a tea towel and let it rise in a warm spot until doubled in size (about 4–6 hours depending on your kitchen).
Once doubled, gently punch down the dough and transfer it to your counter. Lightly oil the 8×8 baking dish.
Divide the dough into 8 equal pieces (approximately 77g each). Shape each piece into a smooth ball and arrange in the baking dish, leaving about 1–2 inches between them.
Cover and let the rolls proof on the counter for about 2 hours, or until puffed and touching.
Preheat your oven to 350°F. Bake for 25 minutes, or until the tops are golden and the internal temperature of the rolls reaches 190°F.
Remove from the oven and immediately brush with the extra melted butter. Sprinkle flaked sea salt over the tops to taste.
