In a small saucepan, add the butter, milk, and honey and melt over medium heat until completely melted. Remove from heat.

Add the flour, remaining 57 grams cane sugar, and sea salt to the mixing bowl in that order. Pour the honey butter mixture over the top and knead on low until completely combined. Continue to knead for about 3 to 5 minutes, until the dough is smooth to the touch.

Grease a large bowl and transfer the dough into the bowl and cover with plastic wrap or a kitchen towel. Allow to rise for 1 to 3 hours, or until doubled in size.

Preheat the oven to 350°F. Remove the dough and form into 12 balls that weigh about 73 grams each. Tuck and fold the dough under so the tops of the dough balls are smooth. Place in a greased baking dish (I used a 10.5-inch by 7.5-inch baking dish). Cover the dish with plastic wrap or a kitchen towel and let rise for 30 minutes, or until the dough feels springy.

To make the topping: In a small bowl, add the butter and honey. Microwave for 30 seconds to melt completely. Using the pastry brush, brush the tops of the rolls with the topping.

Bake for 30 minutes or until golden brown.

Serve immediately or store in an airtight container for up to 3 days.