In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water.

Add the honey, oil, salt and egg and mix well.

Add 3 cups of the flour and mix until the dough comes together in a sticky mass.

With the mixer on low speed, add the remaining 1 cup flour and mix until it is incorporated into the dough.

Switch to the dough hook and continue kneading on low speed until the dough is smooth and elastic, about 8 minutes.

Form the dough into a ball and transfer to a lightly oiled bowl, turning once to coat.

Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours.

Turn the dough onto a lightly floured surface and knead for 30 seconds.

Cover and let rest for 10 minutes.

Punch the dough down and divide into 12 equal portions.

Shape each portion into a ball and place into a round, lightly greased baking dish, spacing evenly.

Cover and let rise in a warm, draft-free place for 20 minutes.

Mix together the melted butter and honey and brush lightly over the tops of the rolls.

Bake at 400° for 13-15 minutes or until lightly browned.

Serve warm or at room temperature.