Review all recipe notes and instructions before beginning.
In a stand mixer fitted with the dough hook attachment, add the milk, honey, and yeast to the bowl. Whisk until combined. Let stand for 5 minutes. The mixture should be bubbly/frothy.
Add the melted butter, egg, 1 cup of the flour, and the salt. Mix on medium until just combined.
Add another 1 ½ cups of flour. Mix on medium until a dough forms.
Depending on what your dough looks like, you may need to add more flour (see photo above). I typically add another ¼ - ⅓ cups of flour. The dough should be slightly wet but not sticking to the sides of the bowl. Mix on high for 4-5 minutes. The dough should have more elasticity now.
Place the dough into a bowl greased with melted butter or oil. Let it rise in a warm environment (see recipe notes) for 1-2 hours or until it has doubled in size.
Punch the dough down and gently form it into a thick rectangle (see photo above). Use a knife or bench scraper to divide the dough into 15 pieces.
Take each piece and form it into a ball. Pull the sides around toward the bottom and pinch the seam. This should form a round top. Place into a greased 9 x 13 glass baking dish.
Let the rolls rise for another hour in a warm environment. They should puff up quite a bit. Preheat the oven to 350 degrees about halfway through the second rise.
Microwave the heavy cream for 10-15 seconds to take the chill off it. Brush the rolls with it and pour the remainder on top of them.
Bake for 22-26 minutes or until the tops are golden and the rolls are cooked through. Mix the melted butter and honey together while the rolls bake. Brush warm rolls with honey butter and serve immediately.