Cube butter and add to a small pot or microwave safe bowl with the milk. Slowly warm just until the butter melts, stirring often (low on stove or in 20-30 second increments in microwave).
In the bowl of an electric mixer fitted with the dough hook, add the milk/butter mixture, honey and egg. Stir until combined.
Add the sprouted spelt flour, then salt and yeast. Mix on low speed for 1-2 minutes, until combined. Switch to medium speed and knead for 6-7 minutes. The dough should be smooth, elastic and sticky.
Scrape down the sides of the bowl. Cover the dough with a clean tea towel and place in a warm area to rise for 60 minutes. See notes above for warm area tips.
Lightly grease a 9x13 baking dish (or two smaller dishes). Turn out dough onto a floured counter and knead a few times to deflate. Divide in 12-15 pieces. The dough will still be sticky, try to add as little flour as possible.
Lightly coat your hands in oil to help with sticking while shaping. To shape the rolls, pull the edges up into the center. Flip the dough ball over, cup your hand, and roll it between your hand and the counter to make smooth balls.
Arrange the rolls in the baking pan (it's okay if they're touching). Cover with a tea towel and allow to rise for another 30 minutes. The rolls should look puffy and spring back slowly when gently poked. Meanwhile, preheat the oven to 350°F.
Bake for 22-25 minutes, until golden. (Optional) After removing from the oven, brush the tops with melted butter. Allow to cool for a few minutes before serving.