• In a small saucepan over medium heat, melt the butter, then add the milk and heat for 1 minute more. Temperature should be very warm but not steaming. (For best results, use a thermometer to make sure temp is between 120-130°F, as temps over 140°F will kill the yeast).
• Meanwhile, in a stand mixer fitted with a dough hook, combine 2 cups of the four, sugar, salt and yeast. Add the milk/butter mixture eggs and stir with spoon or dough whisk until incorporated.
• Add the remaining flour ¼ cup at a time, kneading after each addition, until dough starts to clear the bowl and it's still tacky to the touch but does not stick and come off on your hands. (You may not need all 3½ cups of the flour, or you may need more. Do not add excess flour or your rolls will be tough and dry!) If needed, knead the dough a few minutes more until it's smooth and quite stretchy.
• Shape dough into a ball, cover the bowl with plastic wrap and place in a warm place to rise until doubled in size, about one hour.
• Punch down the dough and divide the dough into 4 equal pieces, then divide each of those pieces into 3 smaller pieces, making 12 rolls (or use a kitchen scale to divide dough equally). Shape into rounds and place in a greased 9x13-inch baking dish.
• Cover with plastic wrap or a towel and let rise again until an indentation remains when lightly pressed with your finger, about 30-45 minutes more. While rolls are rising, preheat oven to 350°F.
• For rolls with shiny bright golden tops, make an egg wash by whisking together egg and water, then brush lightly onto the top before baking. (Rolls baked without an egg wash will be a duller brown.)
• Bake rolls until golden brown, 25-30 minutes.

To make the glaze (optional):

• Melt the butter and honey together. Brush on to tops of rolls immediately when they come out of the oven. If desired, add a sprinkling of flaky salt.