• In a standing mixer combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.
• Meanwhile in a microwave safe medium bowl, combine milk, with the butter pieces, sugar, salt and microwave for about a minute. Stir until everything is melted.
  
• Dump everything into the yeast mixture.
  
• Whisk an egg into the the mixture .
• If the mixture is too hot let it cool to a warm mixture to prevent eggs from curdling
  
• Mix for 2 minutes at medium speed. Add about 3 ½ cups of flour and continue mixing dough.
  
• Add in enough additional flour (if needed) to make soft dough. Err on the side  of  caution less flour , rather than more. 
  
• Turn dough on lightly floured surface and knead for 3-4 minutes or more if you want airy bread.
  
• Place dough in a greased bowl, turning once to coat the dough Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled.
  
• Punch the dough down.
  
• Roll dough into a rectangle, about 1” thickness. Use any sharp object like knife or pizza cutter to cut dough into squares.
  
• Preheat oven to 350 F°.
  
• Spray cookie sheet pan with oil or butter , then place rolls on oiled pan about ½ – 1” apart. Cover lightly with kitchen towel and let rise for about 30 minutes or until dough is puffy.
• Bake 12-15 minutes or until golden brown. Brush with remaining melted butter.
• Remove from the baking pan and let it cool. I like to eat mine when it is still warm.
  

Cinnamon Honey Butter

• Combine butter, confectioners’ sugar, honey, and cinnamon, in a small bowl. Then mix with a mixer or by hand until blended. Serve with rolls or refrigerate until ready to use.