ROLLS

• In the bowl of a stand mixer with a dough hook attachment, combine the water, 1 teaspoon of sugar, and yeast, letting it sit for about 5 minutes (or until sugar and yeast are dissolved). (Note, this will be a thick mixture.)
• Add in the remaining sugar, milk, 6 tablespoons butter, and salt and mix until just combined.
• Add in the egg and mix to combine.
• Add the flour to the yeast mixture, and mix for about 3 minutes at medium-high speed. Scrape the dough into the center of the bowl.
• Knead the dough on low speed for 3-4 minutes.
• Lightly spray a large bowl with nonstick cooking spray. Place the dough into the bowl.
• Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-2 hours (or until doubled in size).
• Lightly spray a 9×13-inch baking dish with nonstick cooking spray. Set aside
• Gently punch down on the risen dough to deflate it. Divide the dough into 12 equal pieces. (You can do this by continuing to divide the dough in half until you are down to 12 pieces. Or, roll the dough into a log and use a bench knife or stiff spatula to cut it into 12 pieces.)
• Round each piece into a smooth ball and place in the prepared baking dish, evenly spaced.
• Cover the rolls with a kitchen towel and let them rise in a warm place for about 30 minutes, or until about doubled.
• Preheat the oven to 350°F when the rolls are nearing the end of their rise time.
• Bake for 12-15 minutes, or until golden brown.
• Remove from the oven and brush with the remaining tablespoon of melted butter. Serve warm with the cinnamon honey butter.

CINNAMON HONEY BUTTER

• In a medium bowl, combine butter, confectioners’ sugar, honey, and cinnamon. Serve with the warm rolls.