Heat milk to 110°-115°F. Add white granulated sugar and yeast. Set aside for about 10 minutes to let the yeast activate (it should rise and get foamy).
Meanwhile, add egg, softened butter, and honey to your stand mixer and combine ingredients.
Once yeast has activated add it to your stand mixer and combine with other wet ingredients.
With stand mixer on the lowest speed setting, begin adding flour (and sea salt flakes) one spoonful at a time. The dough will start out sticky, but as the gluten develops it will take on a more elastic springy texture. Knead the dough with your stand mixer for an additional 3-5 minutes after all flour has been added.*If the dough still seems sticky (you should be able to poke at it without it leaving residue) gradually spoon in an additional ¼ cup of flour.
After kneading the dough for a few minutes cover your stand mixer's bowl with plastic wrap and let it rest for 30 minutes (or up to a couple hours).
While the dough is resting lightly grease a 12x18 or 9x13 nonstick rectangle pan or dish. Prepare salted honey butter in a small mixing bowl, melt and combine honey, butter, and sea salt flakes.
After you have given the dough time (30 minutes) to rest and rise a bit remove it from mixing bowl. Divide the dough into 24 equal portions and lightly coat rolling pin with flour. Roll dough flat and even about ¼ inch thick. Lightly brush rolled dough with salted honey butter using a pastry brush and then roll it up (see picture or video) and place it in greased baking dish.(I typically divide the dough into 4 equal parts, then divide each quarter into thirds. Then I cut each third in half.) Just try to keep the sizing even! *if you want bigger rolls feel free to change your portion size, but anticipate a different bake time! Evenly space rolls on prepared baking dish leaving room for them to proof and expand. Cover baking dish with plastic wrap or wet towel and leave it to rise in a warm area for about 2 hours. This proofing time is essential for rolls to become airy and light, so don't cut it short! Set a timer for an hour and a half to preheat your oven. This gives your oven half an hour to preheat while bread is still proofing*) Preheat the oven to 350° F with convection on. (You can absolutely make these rolls in a conventional oven without convection. Just keep an eye on the bread because the cook time will change a bit. They usually bake for 8-10 minutes with convection on, it might be closer to 12 minutes without convection. You might also need to rotate the pan halfway through to get an even bake*)
Rolls should double in size and be touching. Gently brush salted butter on the rolls lightly coating all the visible areas.
Transfer rolls to the oven and bake for 10-15 minutes until the top of bread looks evenly golden brown across the top.
When rolls are ready to come out of the oven brush them with remaining honey butter one last time and sprinkle with sea salt flakes - EAT & ENJOY!