Step 1

In the bowl of a stand mixer, combine the warm milk, yeast and sugar. Stir gently and let it sit for 5-10 minutes, until frothy. This indicates that the yeast is active. If it does not get frothy, pour it out and start over. (Note: it’s essential not to heat the milk over 115 °F (46 °C), otherwise it will kill the yeast.)

Step 2

Add in the flour, egg, melted butter and salt.

Step 3

Mix, using the dough hook, on medium speed for 7-10 minutes, until the dough is smooth and elastic and pulls away from the sides of the bowl. If the dough is still sticking to the sides, add in a little more flour, 1 tbsp at a time.

Step 4

Place the dough in a greased bowl, turn to coat, and cover with plastic wrap or a clean towel. Let it rise in a warm place for 1 hour, or until doubled in size.

Step 5

Punch down the dough and transfer to a lightly floured surface. Roll out the dough into a rectangle about ½” thick. Fold the dough in half lengthwise.

Step 6

Cut the dough into 3 evenly-sized strips, then cut each of those strips into 8 individual rolls, for 24 rolls total.

Step 7

Place the rolls on 2 baking sheets. Cover and let rise in a warm place for another 30-45 minutes.

Step 8

Meanwhile, preheat oven to 350 °F (177 °C). Bake rolls for 13-15 minutes, until golden brown on top.

Step 9

Immediately after removing the rolls from the oven, brush the tops with melted butter.

Step 10

Optional: whisk together softened butter, powdered sugar, honey and cinnamon to make the honey cinnamon butter for serving. Serve warm.