In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, yeast, and kosher salt.

In a small saucepan, heat milk, butter, sugar, and honey over medium-low heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at low speed just until combined, about 2 minutes. Add egg and egg yolk, and beat until a smooth and elastic dough forms, about 6 minutes.

Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to 45 minutes.

Line 2 baking sheets with parchment paper.

Punch down dough. On a lightly floured surface, divide dough in half (about 490 grams each). Roll one half of dough into a 14-inch circle. (Keep remaining dough covered to prevent it from drying out.) Using a pastry wheel, cut dough into 12 equal triangles. Starting from widest end of triangle, roll up dough, pinching pointed end to seal. Place rolls, pointed side down, on prepared pans. Repeat with remaining dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to 45 minutes.

Preheat oven to 375°F (190°C).

Brush rolls with melted butter.

Bake until golden brown, 10 to 11 minutes. Brush with melted butter again, and sprinkle with sea salt, if desired. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 4 days.