Step 1

Heat milk until very warm, but not simmering (about 100°F to 105°F on an instant read thermometer). Turn off heat.

Step 2

Place 3 cups of the flour, yeast, sugar, 1 of the eggs, and salt in bowl of a stand mixer fitted with dough hook attachment. Add warm milk to the flour mixture. Knead on medium speed 2 minutes, scraping down sides of bowl as needed. Add remaining flour, 1/2 cup at a time, kneading 2 minutes after each addition. Add butter, kneading just until dough is soft and pillowy and begins to pull away from sides of bowl. Test Kitchen Tip: If the dough seems too wet, you may need more flour. Add additional flour in 1/4 cup increments until the dough has pulled away from the sides of the bowl while kneading.

Step 3

Cover bowl with plastic wrap. Let rest 30 minutes or until doubled in size. Remove plastic wrap. Press down center of dough to deflate, then gently fold in edges of dough to form a ball.

Step 4

Spray 13x9-inch baking dish with no stick cooking spray. Divide dough into 15 equal portions and shape into balls. Arrange evenly in prepared baking dish. Cover with plastic wrap. Let rest 30 minutes, or until doubled in size.

Step 5

Meanwhile, for the Cinnamon Honey Butter, mix all ingredients in small bowl until well blended and smooth. Set aside or refrigerate until ready to serve.

Step 6

Preheat oven to 375°F. Beat remaining egg in small bowl. Brush tops of rolls with egg wash. Bake 16 to 18 minutes, or until golden brown. Remove from oven and brush warm rolls with melted butter. Serve with Cinnamon Honey Butter.