Line an 8-inch loaf pan with parchment paper or an 8 or 9-inch round cake pan.
Microwave milk for about 30 seconds to reach 105-110ºF. Add sugar and sprinkle yeast on top. Stir and let proof 10-15 minutes until frothy.
Whisk dry ingredients together. Set aside.
In the bowl of a stand mixer add yeast mixture, egg, oil and honey. Mix on medium-low until combined.
Turn mixer down to low and add dry ingredients to combine.Stop, scrape down sides of bowl then beat on medium for 1 minute.
Generously flour the counter. Using your hands work into a smooth dough and turn out onto the counter. Sprinkle additional flour over the dough.
Cut the dough into 8 pieces using a knife. Flatten each piece slightly and shape into a circle then bring the edges together at the bottom to form a ball. Arrange in the loaf pan.
Cover with a clean kitchen towel and let rise for 1 hour.
Preheat oven to 350ºF at least 30 minutes before baking.
Before putting rolls in the oven brush with 1 Tbsp of melted butter. Bake 20-24 minutes or until the internal temperature reaches 175ºF measured with a thermometer.
Set dinner rolls on cooling rack in the pan and immediately brush with the last Tbsp of melted butter. Let cool for 5 minutes before lifting out of the pan.
Rest for another 5 minutes then remove from parchment directly to the cooling rack. Let rest another 5-10 minutes before biting in. If they taste under done you're probably eating them too soon. With patience you'll determine the exact amount of time they should rest after cooking.
Dinner rolls are best served while warm. Leftovers will keep in the refrigerator for a few days and they freeze well.