Activate the yeast: In a small bowl combine the lukewarm water and yeast. Stir and let it rest for about 5 to 10 minutes until the yeast activates, you will notice bubbles forming. If no bubbles have formed, chances are your yeast is dead and your rolls won’t turn out.
Make the dough: Add the yeast mixture to the bowl of your mixer, then add the honey, salt, egg and mix until combined. Add flour and mix with the dough attachment for 5-7 minutes, or until elastic and the dough comes off clean from the sides of the bowl. If the dough is so sticky that it doesn't come clean from the sides of the bowl, keep adding a tablespoon of flour at a time, until it comes clean.
First Rise: In a large bowl add a bit of oil, about a tbsp and place the dough in the bowl, rolling it around so that it gets oil all over, this way it won’t get dry. Cover the bowl with plastic wrap and a clean kitchen towel. You need to let the dough rise until doubled in size, about 2 hours.
Form your buns: Punch down the dough to let the air out then divide into 12 equal portions, and shape each portion into a round ball. Place in a 9×13 inch baking dish coated lightly with cooking spray.
Second rise: Cover with a clean damp kitchen towel and let them rise for another 20 minutes or until they’ve doubled in size.
Preheat oven to 400 F degrees.
Glaze the rolls: In a small bowl, combine the melted butter and 1 tablespoon of remaining honey. Brush evenly over the rolls.
Bake the rolls: Bake for about 20 to 25 minutes or until lightly browned.