Wash hands with soap and water for 20 seconds.
Do not taste or eat any raw dough or batter made with uncooked flour and/or raw eggs.
Preheat oven to 400°F. Lightly spray a quarter sheet pan or9 x 13-inch baking pan with nonstick baking spray.
In a large bowl, using an electric mixer, mix together the warm water, yeast, honey, and molasses. Let sit 5 minutes or until it starts to bubble.
Next, add in the oil and egg. Mix until combined.
Add in 2 cups of flour and salt. Mix until the dough is well combined.
Add remaining flour, 1/4 cup at a time, until dough cleans the sides of the bowl. Not all of the flour may need to be added to the dough. Do not add too much flour! The dough will still be sticky.
Oil your hands and separate the dough into 12 pieces. Use a scale to be precise, if desired. Roll the dough pieces into balls and place them in the pan.
Spray plastic wrap with a nonstick spray and cover the doughballs. Let the dough rest for 10 minutes in a warm spot. Remove the plastic wrap before baking the rolls.
Wash hands with warm running water and soap after handling uncooked flour and/or raw eggs. Clean all surfaces and utensils they have touched.
Bake the rolls for 12–15 minutes, or until lightly golden brown. The internal temperature of the rolls should be 190°F.
Remove the rolls from the oven. If desired, brush roll tops with 2 tablespoons melted butter.
Move the pan to a wire rack; cool for 5 minutes and serve.
Wrap cooled leftover rolls tightly in plastic wrap and store at room temperature.
Freeze for longer storage.