Instructions

• Warm the milk until warm but not hot and pour it into the bowl of a stand mixer. Crack the egg into a small bowl and beat it with a fork, then add the beaten egg, honey, and 1 tablespoon of the melted butter to the milk. Sprinkle the instant dry yeast over the liquid. Using the dough hook, mix on low speed for about 30 seconds to combine.
• Add the flour and salt to the mixer. Knead on medium speed for 3–4 minutes, until the dough forms a smooth, slightly tacky ball and clears the sides of the bowl. If the dough sticks excessively, add small amounts of additional flour, 1 tablespoon at a time, until the sides of the bowl come clean.
• Lightly grease a clean bowl with oil or nonstick spray. Transfer the dough to the greased bowl, turn it once to coat all sides with grease, cover the bowl loosely, and let the dough rise until doubled in size, about 1 hour.
• After the dough has doubled, punch it down and knead it briefly for about 10 seconds on a lightly floured surface.
• Roll the dough into a rectangle about 1 inch thick.
• Using a bench scraper or knife, cut the dough into 2-inch squares. Place the squares on a baking sheet lined with parchment paper or a silicone mat, leaving about 1/2 inch between pieces.
• Cover the arranged dough squares with a towel and let them rise for 30 minutes. Preheat the oven to 350°F (180°C) while they are rising.
• Bake the rolls in the preheated oven for 15 minutes, or until lightly golden.
• Remove the rolls from the oven and immediately brush them with the remaining melted butter. Serve warm.