Preheat oven to 400°F. Butter a 9″x13″ baking pan, set aside
To make dough, place buttermilk and 4 tablespoons of butter in a microwaveable liquid measuring cup. Microwave in 20 second increments until butter is mostly melted. Buttermilk should be very warm to the touch (about 110°F).
In a large bowl, mix honey and yeast. Add buttermilk and butter mixture and stir to combine. Whisk in salt and egg.
Stir in 2 ½ cups flour, mixing together until flour is completely incorporated. You can do this step by hand, or an electric stand mixer.
Add additional flour in ¼ cup increments until dough begins to come together to form a ball. (The dough will be sticky, but you’ll be able to work with it using heavily-floured hands.)
Lightly flour countertop or working surface. (At this point, be careful not to add too much additional flour as it can dry out the dough.) Knead for 4-5 minutes. Dough will become smooth and elastic.
Using knife or bench scraper, divide dough into 12 equal pieces. Roll each into a smooth ball. Space 1 inch apart in the prepared baking pan.
Cover tightly with plastic wrap. Place pan in a warm spot and allow to rise for 10 minutes. (You can set the pan near the preheated oven to help the dough rise.)
Remove plastic wrap from the pan and place in the preheated oven to bake for 15-20 minutes, or until the tops are golden brown. While rolls are baking, melt the remaining 2 tablespoons of butte
When the rolls come out of the oven, immediately brush the tops with the melted butter. Serve warm.