Grease or butter a large bowl, set aside.
Line 2 baking sheets with foil and spray the foil with nonstick spray.
In the bowl of an electric mixer, mix together the yeast, half ‘n half, honey, ½ cup melted butter and sugar. Let the mixture stand 5 minutes or until foamy.
Using the dough hook, add egg, 2 cups flour and salt. Beat on low speed and add remaining 2 cups flour in ½ cup increments. Beat until an elastic, smooth & slightly tacky ball of dough forms (about 1 minute). Set mixer to medium speed and continue mixing until the dough comes away from the sides of the bowl, is smooth and elastic (about 6 minutes).
Place the ball of dough in the prepared, buttered bowl, turning it to completely coat. Cover with a lightweight, clean dishtowel and let rise in a warm place until doubled in size, about 1 hour.
Gently punch the dough down and turn onto a lightly floured work countertop. Divide the dough in half and roll the first half into a 12-inch circle and use a pizza cutter to cut into 12 equal wedges. Roll the wedges, starting at the wide end, and place them point side down and slightly curve the ends, 2 inches apart, onto the prepared baking sheets. Cover with a clean dishtowel and set in a warm spot to double in size, about 30-45 minutes. (At this point, rolls can be refrigerated up to 24 hours, if desired.)
If cooking immediately, preheat oven to 350°F, and bake 14-18 minutes or until lightly golden brown.