In a small bowl, add the warmed milk, granulated sugar and yeast. Gently stir the mixture to incorporate the yeast. Let stand for 5 minutes. After 5 minutes, the yeast should have proofed substantially. If it is not foamed and puffed up, then the yeast was bad or your milk was too hot, and you will need to repeat this step.
To the bowl of your stand mixer, add the melted butter, bread flour, salt, beer, eggs and honey. Mix, with the paddle attachment fixed, until the ingredients come together. Add the yeasty, milk mixture. Switch the attachment to your dough hook. Knead the dough for 5 minutes or until the dough pulls aways from the sides and a ball forms around the dough hook.
Coat a large bowl with oil, and transfer the ball of dough to it. Toss to evenly coat the dough with oil. Cover with plastic wrap and place in a warm, dark place to rise for 1 hour, or until the dough has doubled in size.
Once the dough has doubled in sized, punch it down and transfer to a cutting board. Cut the dough in 4 equal pieces and then divide each of the 4 pieces into 3 equal pieces. Roll into evenly sized balls. Place the balls, evenly spaced, in a greased 9-10in pie dish. Cover the dish with plastic wrap and let rise again for 30-35 minutes.
Preheat your oven to 350 degrees F. Combine the butter and honey in a small bowl and brush the mixture onto the rolls, generously. Sprinkle with sea salt if you wish.
Bake the rolls for 25-30 minutes or until the tops are brown. Enjoy immediately or store in an airtight container for 2-3 days.