In the bowl of a stand mixer fitted with the dough hook, combine flour, instant yeast, sugar, and salt. Whisk briefly to combine.

Add the warmed milk, eggs, and honey. Mix on low speed until the dough just starts to come together, about 2 minutes.

With the mixer running on low, add the softened butter one cube at a time, waiting for each piece to incorporate before adding the next. This should take about 3–4 minutes total.

Increase mixer speed to medium and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but pulls away cleanly from the bowl. If dough is very sticky, add flour 1 tablespoon at a time.

Shape the dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel.

Let rise in a warm spot until doubled in size, approximately 1 to 1.5 hours.

Grease a 9x13-inch baking pan. Punch down the risen dough and turn it out onto a lightly floured surface.

Divide the dough into 12 equal pieces (about 65g each if you have a kitchen scale). Roll each piece into a smooth, taut ball by cupping your hand over the dough and rolling in circular motions on the counter.

Arrange the rolls in the prepared pan in a 3x4 grid, evenly spaced.

For same-day baking: Cover the pan loosely with plastic wrap and let the rolls rise until puffy and touching each other, about 45–60 minutes.

For make-ahead: Cover the pan tightly with plastic wrap and refrigerate for up to 16 hours. When ready to bake, remove from refrigerator and let rise at room temperature for 60–90 minutes until puffed.

Preheat oven to 375°F (190°C). Whisk together the melted butter and honey for the glaze in a small bowl.

Brush the tops of the risen rolls gently with half of the honey butter glaze.

Bake for 18–22 minutes until the tops are deep golden brown. If the tops are browning too quickly, tent loosely with foil during the last 5 minutes.

As soon as the rolls come out of the oven, brush generously with the remaining honey butter glaze. Sprinkle with flaky sea salt if desired.

Let cool for 5 minutes, then brush once more with any remaining glaze right before serving. Serve warm.