You can make the dough for these tender, buttery rolls the night before.
1/2 cup warm water
1 (1/4-oz.) envelope active dry yeast
1 teaspoon granulated sugar
1 cup warm (110°F) milk
1/4 cup honey
1 large egg, beaten
1/2 cup (4 oz.) plus 3 Tbsp. melted salted butter, divided
1 1/2 teaspoons kosher salt
4 cups (about 17 oz.) all-purpose flour
How to Make It
Combine warm water, yeast, and sugar in a small bowl; let stand until mixture bubbles, about 5 minutes.
Beat warm milk, honey, egg, and 1/2 cup of the melted butter with a heavy-duty electric stand mixer on medium speed until well blended. Add yeast mixture and salt; beat until combined. With mixer running, gradually add flour until well combined.
Transfer dough to a bowl coated with cooking spray. Cover with plastic wrap, and chill 8 hours or overnight.
Lightly grease 2 (12-cup) muffin pans. Place chilled dough on a lightly floured surface; punch down dough into an 8-inch circle. Cut dough into quarters. Cut each quarter into 4 wedges; roll each wedge into an 8-inch-long rope. Starting at end, roll each rope into a spiral shape, and place in a prepared muffin cup. Cover pans with plastic wrap; let rise in a warm (80°F to 85°F) place, free from drafts, 45 minutes.
Preheat oven to 400°F. Brush rolls with 2 tablespoons of the melted butter; bake in preheated oven until golden brown, 15 to 18 minutes. Cool on a wire rack. Brush with remaining 1 tablespoon melted butter.