Melt your 1/4 cup butter and set aside to cool slightly.

Warm your 3/4 cup milk in the microwave for 1 minute to take any chill off of it and set aside.

In your mixer bowl, combine the warm water, yeast, and 1 tsp sugar. Stir, then let it sit for about 5 minutes until the yeast is foamy.

Add 3-3/4 cups of the flour, warmed milk, slightly cooled melted butter, the 1/3 cup sugar, egg, and salt.

Mix with your dough hook on low speed until combined.

Turn the mixer to speed 2 and knead for 5 minutes, scraping down as needed, and adding up to an additional 3/4 cup flour as needed to create a ball that is tacky to the touch but does not stick to your fingers.

Once the kneading is complete, scrape the dough into a ball, and spray around the bowl, moving the ball to make sure you get under it as well.

Cover the bowl with saran wrap and a clean cotton towel and let rise in a warm spot for 1 to 1-1/2 hours until doubled in size.

Punch the dough down and empty onto a lightly floured pastry mat or clean surface. Knead into a ball.

Roll dough into a rectangle about 1” thick. Use a sharp knife to cut dough into 18 to 20 squares.

Place squares on a large cookie sheet pan lined with parchment paper and lightly cover with a cotton towel for another 30 minutes.

Preheat oven to 350°F.

Bake rolls for 15-20 minutes or until golden brown. Once baked, remove from the oven and immediately brush generously with the additional 3 Tbsp of melted butter.

For the cinnamon honey butter, use a hand mixer to whip together the room temperature butter with the honey and cinnamon until light, fluffy, creamy, and smooth.

Serve the rolls warm with cinnamon honey butter.