In a bowl, whisk together warm milk with active dry yeast and granulated sugar. Let stand until foamy.

In a large bowl, combine all-purpose flour and salt.

Add softened unsalted butter and beaten egg to the yeast mixture, then stir into dry ingredients until a shaggy dough forms.

Knead dough on a lightly floured surface until smooth and elastic, approximately 8-10 minutes.

Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.

Punch down dough, divide into 12 equal pieces, and roll into balls. Place seam-side down in a greased pan.

Cover pan and let rolls rise until nearly doubled, about 30 minutes.

Preheat oven to 350°F and bake for 20-25 minutes until golden brown.

Mix softened butter with honey until smooth and creamy.

Brush honey butter over warm rolls and sprinkle with flaky sea salt if desired.