Warm the milk: Heat the milk until it’s warm but not hot, about 110°F. If it feels like a warm bath, it’s right. Too hot can kill the yeast.

Bloom the yeast (if using active dry): In a large bowl, whisk the warm milk with honey. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy. If using instant yeast, you can skip blooming and mix it directly with the flour; still warm the milk and stir in the honey.

Mix the dough: Add the softened butter, egg, salt, and vanilla (if using) to the yeast mixture. Stir to combine. Add 3 1/2 cups of flour and mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead: Knead by hand on a lightly floured surface or in a stand mixer on medium-low for 6–8 minutes, adding small sprinkles of flour only as needed. The dough should be soft, smooth, and slightly tacky but not sticky. Avoid adding too much flour—that’s what keeps the rolls tender.

First rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rise in a warm, draft-free spot until doubled, about 60–90 minutes.

Shape the rolls: Lightly grease a 9x13-inch baking pan. Turn the dough out and divide it into 12 equal pieces (about 70–75 grams each). Shape each piece into a tight ball by tucking the edges under and rolling it against the counter with your palm.

Second rise: Arrange the balls in the pan, spaced evenly. Cover and let them rise again until puffy and touching, about 30–45 minutes. Preheat your oven to 375°F (190°C) while they rise.

Bake: Bake for 16–20 minutes, until the tops are golden and the centers reach about 190°F if checked with a thermometer. If they brown too fast, tent loosely with foil for the last few minutes.

Honey butter glaze: Melt 3 tablespoons butter and stir in 1–2 tablespoons honey. Brush the warm rolls generously. Sprinkle with a pinch of flaky sea salt if you like a sweet-salty finish.

Rest and serve: Let the rolls cool for 10 minutes before pulling them apart. Serve warm with extra honey butter.