Grease a 9 x 13-inch baking dish with cooking spray and set it aside. In a microwave-safe bowl or a saucepan, combine 1 cup water and 2 tablespoons melted butter. Add 1/2 cup milk and 2 tablespoons honey, stirring to blend. Microwave the mixture for 1 minute, then stir it. Keep microwaving in 15-second increments, stirring between each, until the mixture reaches 110°F (it will feel warm but not hot). If you prefer, you can do this gently on the stovetop over medium-low heat instead of microwaving.

Pour the warm liquid mixture into the bowl of a stand mixer. Sprinkle 1 tablespoon of active dry yeast evenly over the liquid. Give it a quick stir with a fork to combine, and let it sit for 5 minutes. The yeast should become foamy as it activates.

To the activated yeast mixture, add 3 1/2 cups of all-purpose flour (reserve the remaining 1/2 cup for adjustments) and 1 teaspoon fine sea salt. Use the dough hook on your stand mixer to mix on medium-low speed until mostly combined. If the dough is sticking to the sides of the bowl, add more flour 1/4 cup at a time, using up to 4 cups total, until the dough just pulls away from the sides and feels only slightly sticky. Continue mixing on low speed for 4-5 minutes until the dough is smooth. Shape it into a ball and transfer it to a greased bowl. I always recommend greasing the bowl well to avoid sticking and make cleanup easier.

Cover the bowl with a damp towel or paper towel. Let the dough rise in a warm spot for 15 minutes. This quick rise gives the rolls a light and fluffy texture.

Gently punch down the risen dough to release the air. Divide it into 15 equal pieces and shape each into a ball. Arrange the dough balls evenly in the greased 9 x 13-inch baking dish from Step 1. Cover the dish with a damp towel or paper towel and let the rolls rise for another 15-20 minutes until slightly puffy. For a soft crust, I like to keep the towel moist but not dripping.

Preheat your oven to 400°F. Remove the towel and bake the rolls for about 15 minutes, or until they are lightly golden on top and fully cooked through. If you want an extra shiny and soft top, you can tent some foil over the rolls for the last few minutes to avoid over-browning.

Place the baking dish with freshly baked rolls on a wire cooling rack. Immediately brush the tops generously with extra melted butter. Serve the rolls warm and enjoy! I find that brushing with butter right out of the oven makes them beautifully soft and extra flavorful.