Spray a glass 9x13 baking dish with nonstick cooking spray and set aside. Alternately, you can line a metal 9x13 pan with parchment paper, spray with nonstick cooking spray and set aside. (The parchment paper will help avoid dark, crispy bottoms.)
In a large bowl, stir warm milk, yeast and honey together until mostly dissolved. Set aside to proof 10 minutes. Once it looks frothy and/or bubbly it is ready. If no bubbles have been made, start again with cooler milk or fresher yeast.
While the yeast is proofing, measure 2 cups of flour into the bowl of a stand mixer. Add the milk and yeast and stir on low using the dough hook. Once the flour has mostly incorporated, stir in melted butter and salt.
Continue adding in flour, bit by bit, until dough is tacky but won't stick to your hands and the bowl is mostly clean. I used exactly 4 cups, but your dough could take less or more flour. Knead 5 minutes.
Grease bowl, then cover to rise 1-2 hours in a warm spot in your kitchen.
Once roll dough has doubled in size, remove from bowl, divide into 16 equal pieces and roll into rolls. Place into the prepared 9x13, cover gently with a clean kitchen towel or plastic wrap and set aside for the second rise. Once rolls have puffed and almost doubled in size (about 1 hour), preheat oven to 350° F.
Bake 15-25 minutes or until golden brown. Brush rolls with melted butter and serve warm.