Mix the wet components (Water, Butter, Milk, Honey) in a microwave bowl.
Microwave for 60 sec, stir and check temp.
Continue microwaving the mixture in 15-second intervals until it reaches 110°F.
Add the yeast, stir, cover, and let rest for 5 minutes.
After 5 minutes, the mixture should have a head of foam; if not, toss it and get fresh yeast.
Place the wet components into the bowl of the stand mixer
Add 500 grams of flour and all the salt
Use the dough hook to mix in the dry ingredients on medium-low speed until combined
If the dough is sticky (sticks to the side of the bowl), add more flour in 25-gram increments. We want the dough to pull away from the bowl and be slightly sticky to the touch.
Mix / knead for an additional 5 minutes.
Form the dough into a ball and move it to a greased bowl
Cover the bowl with a damp towel and rise in a warm place for 1 hour. It should double in size and retain a dent when poked.
Gently punch the dough down and divide it into 12 equal-sized pieces. (scale them)
Form each piece into a ball and place the dough balls in the greased baking dish.
Preheat the oven to 400
Cover the dish with a damp towel and let the dough rise for 30 minutes.
Uncover and bake for 15 minutes or until the rolls are lightly golden brown on top and cooked through.
Transfer the baking dish to a wire cooling rack and brush the tops of the rolls with melted butter.