In a small bowl, combine warm milk and granulated sugar. Sprinkle active dry yeast over the top and let it sit for 5-10 minutes until frothy.

In a large mixing bowl, whisk together melted butter, eggs, vanilla extract, and honey. Add the frothy yeast mixture and mix well.

Gradually add all-purpose flour and salt, stirring until a soft dough forms. Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and arrange in a greased 9x13-inch baking dish.

Cover the rolls with a cloth and let them rise for another 30-45 minutes until doubled in size.

Preheat the oven to 350°F (175°C). Beat the additional egg for the egg wash and brush it over the tops of the rolls.

Bake the rolls for 20-25 minutes until golden brown. Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack.

Serve warm or at room temperature with butter, jam, or alongside your favorite dishes.