Combine flour, instant yeast, salt, and sugar in a large mixing bowl. In a separate bowl, whisk together warm milk, melted butter, egg, honey, and vanilla extract until fully blended.

Pour wet ingredients into the dry mixture and stir with a wooden spoon until shaggy dough forms. Knead for 8-10 minutes by hand or use a stand mixer on medium speed until smooth and elastic.

Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour or until doubled. The thanksgiving dinner rolls crowd starts with proper rising—don't skip this step for best results.

Divide dough into 12 equal pieces and roll each into a smooth ball. Arrange rolls in a greased 9x13-inch baking dish, leaving slight space between each one for expansion.

Cover the pan loosely with plastic wrap and let rolls proof for 30-40 minutes until puffy and nearly doubled. Preheat oven to 375°F during the final 10 minutes of proofing.

Brush tops with melted butter and sprinkle sea salt, garlic powder, and dried thyme over each roll. Bake for 22-25 minutes until golden brown and a skewer inserted into the center comes out clean.

Remove from oven and brush with additional butter while warm. Let cool for 5 minutes in the pan before serving—it stays warm and the butter sets slightly.