Directions:

In a small microwave-safe dish, heat milk for 60 seconds. Allow to cool to room temperature.

In a small microwave-safe dish, melt butter and set a side.

In a separate bowl, mix together yeast, warm water, and 1 teaspoon of sugar. Cover and set aside for 5 minutes while the yeast activates and foams.

In a large mixing bowl, add yeast mixture, remaining sugar, honey, milk, and half of flour. Beat together for two minutes. Add butter, egg, and salt. Mix well.

Add the remaining flour a half cup at a time and continue mixing until the dough begins to separate from the sides of the bowl.

Knead dough for 5 minutes. If the dough seems sticky, add 1 tablespoon of flour at a time.

Grease the inside of a large mixing bowl, place the dough in the bowl and turn over once to grease the top. Loosely cover the bowl with a towel and allow the dough to rise in a warm place until double in size (about 45 mins to 1 hour).

Punch down the dough and turn out onto a lightly floured surface. Roll the dough out to 1/2" thickness. Take one edge of the dough and fold the dough over in half. Using a rolling pin, lightly roll over the dough to seal it together.

Cut the dough into 2-inch squares and place on a greased baking sheet. Cover lightly with a towel and allow the dough to rise until double in size (about 45 mins to 1 hour).

Bake at 350 degrees F for 15 minutes or until golden brown. Remove from oven and immediately brush butter on tops of the rolls. Best when served warm!

Honey Cinnamon Butter:
Whip together all ingredients in a medium-sized bowl. Serve on rolls while warm or store in an airtight container in the fridge until ready to use.