Heat your oven to 200 F degrees then turn it off. This is to provide a warm and draft free environment for your dough while it rises.
In a medium size bowl whisk together the buttermilk, honey, melted butter and eggs. Set aside.
In the bowl of your mixer add the 3 cups of flour, instant yeast, salt and mix to combine, using your dough hook attachment.
Add the buttermilk mixture to the mixer bowl and mix for 3 to 5 minutes until the dough comes clean from the side of the bowl. If the dough is too wet or too sticky add more flour as needed, but no more than 4 cups. The dough should be soft.
Place the dough in a large metal or glass bowl that has been lightly greased or sprayed with cooking spray, cover with a clean towel or plastic wrap and place in the prepared oven. Allow the dough to rise for about 1 hour to 1 1/2 hours or until doubled in size.
Spray a 9x13 inch pan with cooking spray or grease with butter. Set aside.
Lightly flour your work surface and remove the dough from the bowl on to the work surface. Cut the dough into 12 equal pieces. Roll each piece into rounds and place into the prepared baking pan. Place a clean kitchen towel over the top or cover with plastic wrap and place back in the oven (no need to preheat the oven again) and let rise again for another 30 min or until doubled in size.
Preheat the oven to 375 F degrees.
Brush the rolls with the beaten egg then sprinkle with sesame seeds.
Place the pan in the preheated oven and bake for 15 or 20 minutes or until golden brown.