1 cup warm milk
1 package or 2 1/4 teaspoons active dry yeast
1/3 cup sugar
3 1/2 cups all-purpose flour, plus more for the board
1/3 cup melted butter, plus 1/4 cup melted butter (optional)
1 teaspoon salt
Honey Cinnamon Butter:
1/2 cup softened butter
1 teaspoon cinnamon
2 tablespoons honey
2 tablespoons powdered sugar
In a cup or small bowl, mix together the warm milk, sugar, and yeast. Allow the yeast to proof and begin to activate while you prepare the other ingredients. (Using warm milk instead of cold milk straight from the refrigerator is optional but recommended for better results).
In a stand mixer or food processor, combine the flour, egg, 1/3 cup melted butter, and salt. Add the milk mixture and process until you have a smooth dough. Note that the dough will be stickier and wetter than regular bread dough.
Place the dough in a greased bowl, turning the dough to grease all sides, and cover it with a towel. Let it rise until it has doubled in size.
Once the dough has doubled, punch it down and transfer it to a floured board. Allow it to rest for 10 minutes.
Roll out the dough into a large, flat rectangle approximately 1/2 inch thick. Using a sharp knife, cut the dough into 16 portions. Place the portions on a greased baking sheet and let them rise again until doubled in size.
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Bake the rolls for 10 minutes on the greased baking sheet.
They should be light brown when removed from the oven. Optionally, you can brush the tops of the rolls with the remaining 1/4 cup of melted butter before serving.
Prepare the honey cinnamon butter by combining the softened butter, cinnamon, honey, and powdered sugar until well blended.