Rolls

• Heat the milk in a small saucepan and bring it to a near boil. The milk will begin to steam and small bubbles will form. At this point remove the pot from the heat and let it cool to lukewarm.
• Pour the milk into a small bowl and add the yeast and honey. Mix until well combined and let it stand for 5 minutes.
• In a separate larger bowl add 3 tablespoons of melted butter, the milk mixture, egg and 2 cups of flour. Mix and then knead the dough for a few minutes. You can use a mixer with a dough hook, or knead by hand.
• Gradually add the remaining 2 cups of flour until the mixture is combined and bread dough forms. Add salt and knead for 8 minutes.
• Punch down the dough and turn it out onto a floured surface. Roll it into a 12x18 inch rectangle that is 3/8inch thick.
• Fold it in half so it measures 12x9 inches. Cut 12 rolls. Each roll will measure 3x3inches. (*Note for smaller rolls- Roll the rectangle to 12.5x20 inches. Fold in half and then cut 20 smaller rolls. These smaller rolls will measure 2 1/2 inches square.)
• Lightly grease a cookie sheet and place the rolls 1-2 inches apart. Cover and allow the dough to rise for another hour or until doubled in size.
• Preheat the oven to 350°F and bake the rolls for 12-15 minutes. The tops will be a light golden brown. Remove from the oven and brush the tops with the remaining butter.