Honey butter dinner rolls:
⅓ cup very warm water
2¼ tsp Active dry yeast
5 Tablespoons + ¼ teaspoon sugar
1⅓ cups warm whole milk
1 large egg, slightly beaten (room temperature)
1½ tsp salt
5 tablespoons butter, chopped and softened
4 cups all-purpose flour, may need more
4 Tablespoons butter, softened
3 Tablespoons honey
3 Tablespoons confectioners sugar or granulated sugar
In a small bowl add warm water. Sprinkle in the yeast and ¼ teaspoon of sugar and stir gently until combined. Let mixture rest for 10 minutes until foamy. Pour yeast mixture into a large bowl and add 5 tablespoons sugar, warm milk, egg, salt, and butter. Mix until well combined. Gradually add in flour, mixing well after each addition. (you will need to switch to using a rubber spatula once the mixture becomes a sticky dough)
Transfer dough to a large, greased bowl. Cover bowl with plastic wrap and place in a warm, draft-free area for about 2 hours or until doubled in size. Grease knuckles and punch dough down to release the air. Transfer dough to a floured surface. Add just enough flour to dough and hands to handle dough without it sticking to your hands Roll out the balls into 13-inch circles (like a pizza) Brush dough with honey butter. Slice the dough with a pizza cutter into small wedges.
Flour your fingertips and roll each wedge up starting at the widest end. Place rolls on a greased cookie sheet, pointed tip tucked under. Cover with plastic wrap and place in a warm area until rolls are doubled in size, about 1 hour. Preheat oven to 375. Remove plastic wrap and bake for 15-20 minutes or until golden.
Brush hot rolls with leftover honey butter.