Pour the warm water into a large bowl and stir in the honey until dissolved. Sprinkle the active dry yeast over the mixture and let it sit undisturbed for 5 minutes—this bloom period allows the yeast to activate and ensures a strong rise. While waiting, cut the room-temperature butter into small pieces. After 5 minutes, add the butter, eggs, and salt to the yeast mixture, then add the flour gradually while stirring. Once the flour is incorporated, knead the dough by hand for 7–10 minutes (or 5–7 minutes with a stand mixer on medium speed) until it becomes smooth and elastic. The dough should be slightly tacky but not sticky—this is where the magic happens for tender rolls.

Transfer the kneaded dough from Step 1 into a lightly oiled bowl, turning it once to coat all sides with oil. This prevents a dry crust from forming on top. Cover the bowl loosely with a damp kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for about 1 hour, until the dough has roughly doubled in size. I like to let my dough rise on the counter near a sunny window—the gentle warmth gives it a beautiful, even rise without overdoing it.

Turn the risen dough out onto a clean, lightly floured work surface. Divide it into 30 equal pieces—I find it helpful to cut the dough in half, then in half again, then into smaller sections to ensure even sizing. Roll each piece into a tight ball by cupping it in your palm and rolling it toward you, creating surface tension. This shaping technique gives the rolls that classic, neat appearance and helps them rise evenly in the pan.

Arrange the shaped dough balls in a greased 9×13-inch baking pan (or similar size—they should fit snugly with just a little room to expand). Cover the pan loosely with a damp towel or plastic wrap and let the rolls rise for another hour in a warm spot until they’re puffy and touching each other. About 10–15 minutes before the rolls finish rising, preheat your oven to 375°F so it reaches temperature right when they’re ready to bake.

Bake the rolls at 375°F for 15–16 minutes until the tops are golden brown and the rolls are set but still tender. They should sound slightly hollow when tapped on the bottom. Remove them from the oven and immediately brush the hot rolls generously with the melted butter. This brush of butter not only adds richness but also keeps the crust soft and gives them that bakery-quality finish. Serve them warm for the best flavor and texture.