To the bowl of a stand mixer, add the warm milk, instant yeast and honey. Drizzle in the melted butter and add the salt.
Turn on the mixer and add three cups of bread flour, a cup at a time. Knead together and continue adding flour 1/4 cup at a time until the dough moves away from the sides of the bowl and you can pinch off a piece, roll it up in your fingers and have just a little bit of sticky residue left on your fingers. More tips for checking the readiness of your dough here.
Knead the dough for 8 minutes. I like to set a timer to make sure my dough gets the full eight minutes. This helps develop the gluten strands in the dough which gives a better crumb, rise and texture to your bread.
Transfer the dough to a lightly oiled container. Cover and let rise about an hour or until doubled in size. The warmth of your kitchen will impact how long it takes for the dough to rise.
Lightly grease a muffin tin (affiliate link) with cooking spray.
Once the dough has risen, turn it out onto a countertop and cut into twelve (for large rolls) or sixteen (smaller rolls) pieces. Take each dough piece and cut it into three equal pieces. Roll each piece into a ball and place the three balls into one cup of the muffin tin to create a cloverleaf shape. Repeat with the remaining balls of dough until all of the muffin cups are filled with dough.
Cover and let rise 45 minutes to an hour until puffy and about doubled in size.
Preheat oven to 350 degrees. Bake rolls for 20-22 minutes.
Top with melted butter as they come out of the oven. Enjoy!