In a mixing bowl, whisk honey, milk and melted butter until honey has dissolved
2 c milk, 3 tbsp honey, 3.5 oz unsalted butter
Combine all dry ingredient in a bowl of a stand mixer fitted with hook attachment. On slow speed, slowly add milk mixture and egg and mix until the dough starts to come together. Scrape the side of the bowl down if needed.
4.5 c bread flour, 1 tbsp instant rise yeast, 1 tsp salt, ⅛ c sugar, 1 egg
Increase the speed to medium low and knead until the dough is smooth and starts to form a ball in the middle of mixing bowl. About 5-7 minutes. The dough supposed to be a little bit wet.
Flour your hands and lightly flour your counter. Transfer the dough onto the counter and knead by hand to form a smooth round ball.
Don't over work the dough. Transfer the dough seam side down in a lightly greased or lined with plastic wrap large mixing bowl. Cover the bowl with plastic wrap and let it rise for 1.5 to 2 hours or doubles in size. Whatever comes first.
Line your baking pan with aluminum foil with extra foil hanging over the edge of the pan. Spray or brush the foil with vegetable oil.
vegetable oil
Punch or press down on the dough to deflate it. Transfer the dough to a lightly floured surface. Portion the dough into 2.5 oz pieces by rolling it into a log or cut each piece directly from the dough using bench scraper.
Working with 1 piece at a time. Remember to cover other pieces with plastic wrap to prevent them from drying out. Flour your hand before forming the dough.
Form the small dough into a ball by folding the edges toward center until a ball form. Then flip the ball seam side down, using your hand to make small circles on the counter with the ball until it is perfectly round.
Arrange the balls seam side down into 5 rows of 3 in lined baking pan. Cover loosely with plastic wrap and let them rise the second time for an hour or double in size. Whatever comes first.
In a small mixing bowl, combine egg wash ingredients and mix well.
1 egg, 2 tbsp milk
Pre-heat oven to 350F.
Carefully brush the rolls with egg wash. Then bake them for 15 minutes. Rotate pan. Bake for another 10 minutes or until the top turns golden brown.
NOTE: the baking time and temperature is different from ovens to ovens. I use well calibrated convectional oven. If you are not sure how well your oven is calibrated, you can adjust the baking time by looking and the color on the top of the rolls after rotating. Reduce or add more baking time if needed. It should not exceed 30 minutes of baking.
Take baked dinner rolls out of the oven and let them rest for 5 minutes. Then brush them with honey glaze mixture. Using the foil to transfer them dinner rolls to serving dish.
2 tbsp honey, 2 tbsp unsalted butter
Dinner rolls should be served warm or at room temperature.