Combine 2 cups of the flour with the yeast and water. Mix to combine and cover with a tea towel for 10 minutes.
Add the honey, butter, salt, egg and remaining flour. Using a stand mixer, knead for at least 8 minutes. The dough should no longer sticks to the side of the bowl and bounce back when gently pressed.
Round the dough into a ball and place in an oiled bowl. Lightly grease the top of the dough and cover wish a dish cloth. Let rise until doubled in size.
Transfer dough to a lightly floured counter and gently deflate the dough with your hands. Divide dough into 3 equal pieces and round each into a dough ball.
Flatten each dough ball into a disc, ¼ inch thick. Cut each piece, as you would a pie, into 8 equal triangles. Round each triangle into a smooth ball.
Evenly space the 24 dough balls into the 9×13” pan (4 by 6) .
Cover and let rise until doubled in size. While they are rising, preheat your oven to 350°F and lightly grease a 9×13 pan.
Egg wash the tops of the rolls and bake for 15-20 minutes, or until the internal temperature reads 190°F.
Brush tops with melted butter and let cool in pan 10-15 minutes before removing. Serve warm with butter.
