Put 3 1/2 cups of flour, the yeast, salt, sugar (not honey, if you are using it) in a big bowl and whisk together.
Put the milk and the butter in a small pan and heat it, while whisking a couple of times, until the milk is just lukewarm.
Take it off the heat. (If you are using honey instead of sugar, add this to the milk).
Add the lukewarm liquid to the dry ingredients and knead until a soft and elastic dough forms.
You will have to add a bit more of flour (a tbsp at a time) while kneading, to achieve this.
Your dough must be soft and elastic, just short of sticky. Shape the dough into a ball.
Place the dough in an oiled bowl, rolling the ball of dough till it is coated with oil.
Cover with a towel and allow it to double in volume (2 hours).
Lightly knead the dough and divide equally into pieces.
Shape each piece into a ball and place on a greased rectangular baking tin (we used an adjustable cake ring).
Place the balls of dough about 1/2 cm apart. Cover them with a towel and allow them to rise for 30 minutes.
Bake them in a previously pre-heated oven at 180°C for 10 minutes.
Take them out of the oven and quickly brush them with melted butter and bake them for another 22 minutes or until the tops have browned well.
Take the rolls out and let
them cool on a rack.