Step 1

Add water, milk, 4 Tablespoons of butter (cut into 8 pieces), and honey to a 4-cup measuring cup or small microwave-safe bowl. Microwave for 90 seconds, and then 15-second intervals, until the butter is melted and the mixture is between 100-110 degrees F.

Step 2

Whisk the yeast into the mixture and let it sit for 4 minutes. Then, pour the mixture into the bowl of a stand mixer (you’ll need to use a rubber scraper to get the settled honey from the bottom of the measuring cup).

Step 3

Add 7 cup of flour and salt to the stand mixer. Mix with the dough hook on low speed until the flour is absorbed into the wet ingredients. Keep adding more flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl and the dough is not sticky, just slightly tacky.

Step 4

Knead on medium speed for 3 minutes. Then, transfer the dough to a large greased bowl. Cover the dough with a clean kitchen towel, and let the dough rise for 20 minutes.

Step 5

Grease a standard rimmed baking sheet (18”x13”) with nonstick cooking spray; set aside.

Step 6

Punch the dough down and divide the dough into 30 pieces. Working quickly, roll the dough into balls and place them on the prepared baking sheet (make 6 rows of 5).

Step 7

Cover the dough with a kitchen towel again. Move the oven rack to the middle position and preheat the oven to 400 degrees F.

Step 8

Once the oven has preheated, remove the towel from the rolls and bake for 15-18 minutes, or until the rolls are light golden brown on top and baked through.

Step 9

Melt 4 Tablespoons of butter in a small bowl, and brush the tops of the rolls with the butter. Serve.