In a mixing bowl, combine the warm water and instant yeast. Let it sit for about 5 minutes until frothy.
Add the honey, canola oil, salt, and beaten egg to the yeast mixture. Stir well until combined.
Gradually add the bread flour to the wet mixture, one cup at a time. Use a wooden spoon or spatula to combine.
Transfer the dough onto a lightly floured surface. Knead for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with plastic wrap, and let it rise for about 1 hour, or until doubled in size.
Punch down the dough, divide into 12 equal pieces, shape into balls, and place in a greased 9x13 inch baking dish.
Cover the rolls with plastic wrap and let them rise again for about 30 minutes, or until puffed up.
Preheat your oven to 375°F (190°C). Bake the rolls for 15-20 minutes, or until golden brown on top.
Remove from the oven and brush with melted butter and honey. Serve warm.
