Make the Dough:

1. In the bowl of a stand mixer (or in a large mixing bowl if you do not have a mixer), combine the warm water and honey. Mix until the honey is dissolved.
   Sprinkle the yeast over the surface of the water and allow to sit for about 5 minutes or until foamy.
2. Meanwhile, place the milk and butter in a microwave-safe measuring cup (you can also do this on the stove in a small pot).
3. Microwave for 30 seconds, stir, and microwave again for another 30 seconds or until the butter is melted and the milk is warm but not scalding hot (if it’s too hot, it will kill the yeast).
4. Add the milk and butter to the yeast mixture in the bowl and stir to combine.
5. With the dough hook attachment, slowly add the flour to the wet ingredients (alternatively, stir in by hand). Once the flour is mostly incorporated, sprinkle in the salt.
6. Mix the dough until it comes together. If it is sticking to the sides of the bowl, add a little more flour, about 2 tablespoons at a time, so that the dough pulls away from the sides of the bowl and is only slightly sticky.
7. Mix the dough on low speed for about 2-3 minutes or until smooth. Alternatively, if mixing by hand, transfer the dough to a floured surface and knead by hand for about 5 minutes or until smooth and elastic.
8. Form the dough into a smooth ball with your hands and then place it in a greased bowl.
9. Cover with a towel and let the dough rise in a warm spot for 30 minutes (it will be closer to an hour if using active dry yeast – dough using instant yeast will proof faster), or until it has doubled in size. I like to do this in my turned-off oven.

Form the Rolls:

1. Punch down the dough to remove excess air and transfer it to a lightly floured surface. Divide the dough into 12 equal pieces.
2. Form each dough piece into a smooth, round ball and place in a well-greased 9 x 13-inch baking pan. The rolls will not fully touch each other in the pan.
3. Once all the rolls are formed and in the dish, cover with a towel and allow to rise again for another 20-30 minutes. The rolls should double in size and be touching each other on all sides in the pan.

Bake the Rolls:

1. Preheat the oven to 400°F while you wait for the rolls to rise the second time.
2. Brush the risen rolls with egg wash (a beaten egg with a splash of water).
3. Bake for 20-25 minutes or until the rolls are puffed and golden brown on top.

To Serve the Rolls:

1. While the rolls are baking, melt the butter in a small saucepan and then whisk in the honey until smooth.
2. When the rolls come out of the oven, brush them generously with the honey and butter mixture.
3. Sprinkle the rolls with flaky sea salt.
4. Serve the rolls while warm with the pineapple mustard butter.

For the Pineapple Mustard Butter:

1. You can do this ahead or while the rolls are rising/baking.
2. Place the softened butter in the bowl of a food processor. Pulse the machine a few times to whip some air into the butter.
3. Add in the powdered sugar and pulse again until the sugar is no longer visible.
4. Add in the pineapple and mustards and pulse the machine a few times to incorporate. The mixture should be mostly smooth – small pieces of pineapple are fine, but you want to be able to easily spread the butter.
5. Season, to taste, with salt and pepper.
6. Use the butter immediately or transfer it to a piece of plastic wrap and roll it into a log, using the plastic wrap to seal and form the log. Refrigerate for up to a week.