Mix the first five ingredients in a large bowl. Heat water, honey, and 4 tablespoons of butter in a small saucepan to 120°-130°. Combine the dry ingredients with the wet ingredients and beat on medium speed for 2 minutes. Add in the large egg and then beat on high for another 2 minutes. If the dough is sticky, stir in enough all-purpose flour to form a soft dough.
Put some flour on a surface and turn the dough onto it; knead the dough for about 6-8 minutes, until smooth and elastic. Place the dough in a bowl with grease in it and then turn the dough so the top has grease as well. Cover the dough with plastic wrap and in a warm place, let it rise for about 1 hour, until the dough has doubled.
Punch down the dough and turn it onto a lightly floured surface; divide and shape into 24 balls. Grease a 13×9 baking pan and place dough inside. Cover with a kitchen towel and once again let it rise in a warm place for about 30 minutes, until it has doubled in size.
Preheat oven to 375°. Bake 20-22 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.
