In the bowl of a stand mixer, add warm water then stir honey until dissolved. Sprinkle in the yeast and mix until bubbly and incorporated. Let sit for 10-15 minutes until bubbly and foamy. Add melted butter, egg, and salt. Mix with dough hook until smooth.
Add flour 1 cup at a time while kneading, adding more if necessary. The dough should stick slightly to your finger when touched, but not be overly sticky.
Knead for 7 minutes. The dough should stick slightly to your finger when touched, but easily workable. Spray a bowl with oil, then put dough into bowl, turning it over to coat all the dough. Cover with a tea towel and let rise in a warm place for about an hour, until doubled.
After your dough has doubled in size, punch down the dough gently and divide in half. Sprinkle flour on the counter and shape each piece of dough into a long rectangle then roll it up. Place the dough, seam side down, into two lightly greased bread pans. (8 ½ x 4 ½ bread pans)
Cover with a tea towel and let rise until doubled, about 30-40 minutes.
Preheat the oven to 350 while you wait.
Bake 25-30 minutes, or the loaves are golden brown and sound hollow when tapped. Remove to a cooling rack and spread butter on top. Allow bread to cool before slicing.
