In the bowl of a stand mixer, combine the milk, ¼ cup melted butter, yeast, sugar, and honey. Let it sit for a few minutes until foamy.

Beat in the egg and salt until incorporated.

Add in the flour, 1 cup at a time, mixing on low after each addition.

Continue mixing on low for 5 minutes to knead the bread.

Turn the dough out on the counter and give it a few kneads by hand.

Transfer the dough to a large bowl. Cover with a towel and place in a warm place to rise for 1 hour until doubled in size.

Turn the dough out onto a floured surface, then roll out the dough in a rectangle shape to a 1-inch thickness.

Cut the dough into 24 evenly-sized squares and place on a baking sheet.

Cover with a towel and place in a warm environment to rise for 1 hour. During the last 30 minutes of rising, preheat the oven to 350°F.

Bake the rolls for 14-16 minutes, or until golden brown.

Brush the biscuits with the remaining ¼ cup of melted butter before serving with honey butter.