1-Combine warm milk, yeast, and 1 tablespoon of sugar in a bowl. Whisk together, cover, and let sit for 5 minutes until bubbly.

2-Add the remaining tablespoon of sugar, egg, butter, salt, and 1 cup of flour. Mix on low speed for 30 seconds, scrape down the bowl, then add the remaining flour. Mix on medium speed until the dough pulls away from the sides, about 2 minutes. Add flour by tablespoon increments if dough feels too wet.

3-Knead the dough either in a mixer or by hand on a floured surface for about 5 minutes until it is soft, slightly sticky but manageable. Perform the windowpane test: stretch a small piece thin; it should hold without tearing.

4-Lightly grease a large bowl with oil, place the dough inside, turning it to coat all sides. Cover and let it rise in a warm spot for 1 to 2 hours, or until doubled in size.

5-Grease a 9×13 inch baking pan or two 9-inch pans.

6-Punch down the dough and divide it into 14 to 16 equal pieces. Shape each piece into a smooth ball and arrange them in the pan.

7-Cover the shaped rolls and let them rise for about 1 hour until puffy.

8-Preheat the oven to 350°F (175°C). Bake the rolls on the lower rack for 20-25 minutes until golden brown, rotating the pan halfway through baking. If the rolls brown too quickly, tent loosely with foil.

9-Remove from the oven and optionally brush with the honey butter mixture. Let rolls cool briefly before serving.