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Bring the milk to a near boil. Remove it from heat when you see it begin to steam and small bubbles form on the side of the pan. Let it reduce to lukewarm, between 80-90 degrees.
Mix the milk, yeast, and honey in a small bowl until well combined. Let it sit for 5 minutes.
In a large bowl, mix 3 tablespoons of the butter, the milk mixture, the room temperature egg, salt, and half of the flour. Mix slowly until smooth. Gradually add the remaining flour and mix until a dough has formed.
Mix/knead for 8 minutes. Transfer the dough to a floured surface and knead for a few more minutes.
Spray a large bowl with cooking spray and place the dough inside. Cover with plastic wrap and let it rise for an hour in a warm place.
Punch down the dough and roll it out on a flat, floured surface until it’s about ½ inch thick. Fold it in half and gently seal.
Cut into 24 squares of even size and place on 2 lightly greased baking sheets. Cover and let them rise for 30-40 minutes, until doubled in size.
Preheat oven to 350° F and bake for 12-15 minutes, or until the top is a light golden brown.
Melt the remaining tablespoon of butter and brush the top of the rolls.