In a large bowl, combine flour, salt and instant yeast. Whisk to evenly distribute everything.
In a small bowl, combine the milk, 4 tablespoons olive oil, egg and honey.
Add wet ingredients to the dry. Stir with a spoon until all of the flour is incorporated. Cover and allow to sit for 10-15 minutes.
Scrape dough onto a smooth, lightly floured surface. Knead for 8-10 minutes or until smooth and stretchy using a folding motion. The dough is a bit wet so constant motion will help prevent it from sticking.
Place dough in an oiled bowl or container. Cover with plastic wrap or a tight cover and allow to rise in a warm area until 2.5 times the size, about 90 minutes.
Line a baking sheet with parchment.
Scrap dough out onto a lightly floured surface. Cut into 15 even pieces.
Taking one piece at a time, fold the edges in to the center, pinch them closed, and then roll the ball in your hands. Place the dough seam side down on the baking sheet. Repeat with the remaining pieces. Position the dough balls in a rectangle about ½” apart.
Cover the dough balls loosely with plastic wrap. Allow to rise until doubled in size, about 30 minutes.
While dough is rising the second time, preheat oven to 375° F. Once doubled in size, uncover the dough and place in the oven on a middle rack.
Bake for 13-18 minutes until golden brown.
Remove from the oven and while still hot, brush with the remaining 2 tablespoons olive oil. Allow to cool for about 10 minutes before enjoying.