To Make the Dough by Hand:

• Combine the water, milk, yeast, and sugar in a large mixing bowl with a whisk.    Allow to sit for 8-10 minutes, or until the yeast blooms.
• Add butter, egg, honey, salt, and half of the flour to the bowl and stir with a large wooden spoon until the flour is combined.
• Add the rest of the flour and stir the mixture until it becomes difficult to stir.  While it will technically be a dough at this point, it will be extremely loose, sticky and lumpy from the butter!
• Add flour, two tablespoons at a time, and knead in the bowl until the mixture forms into a rough ball. (3-5 minutes). Dough will still be pretty sticky at this phase.
• Flour a clean work surface and turn the dough out onto the floured surface.  Flour the top of the dough and begin kneading.
• Knead the dough, adding flour two tablespoons at a time when it gets too sticky to handle.  A bench scraper can be very helpful for kneading at this stage. (10-15 minutes).  The dough is complete when it forms a smooth ball and is tacky, but not sticky.
• Lightly spray a large, clean bowl with non-stick spray.  Gather the dough into a ball and place into the clean bowl.
• Cover the dough with a tea towel or loosely with plastic wrap, and place the dough in a warm area, free from drafts, for about an hour or until the dough has doubled in size.

To Make the Dough with a Stand Mixer:

• Combine the water, milk, yeast, and sugar in the bowl of your stand mixer with a whisk.  Allow to sit for 8-10 minutes, or until the yeast blooms.
• Add butter, egg, honey, salt, and half of the flour to the bowl.  Stir with the paddle attachment until the flour is combined.  (30 seconds to 1 minute)
• Replace the paddle attachment with the dough hook.  Slowly add the rest of the flour and allow the dough hook to knead the dough for five minutes before adding any additional flour.
• If the dough is sticky, add flour two tablespoons at a time.  Continue kneading with the dough hook, and allow the dough to fully absorb the flour before adding flour. (5-15 minutes)
• The dough is complete when it clears the sides of the bowl and when it feels smooth and tacky, but not sticky.  It might not clear the bottom of the bowl, and that is okay.
• Lightly spray a large, clean bowl with non-stick spray.  Gather the dough into a ball and place into the clean bowl.
• Cover the dough with a tea towel or loosely with plastic wrap, and place the dough in a warm area, free from drafts, for about an hour or until the dough has doubled in size.

To Shape the Dinner Rolls:

• Line a quarter sheet (11″x15″) cake pan with parchment paper.
• Microwave 4 tbsp of butter for 30-45 seconds, or until melted.
• Remove the cover from the bread dough and punch down the dough.  This is an essential (and very satisfying) step.
• Using a digital food scale, weigh small balls of dough (between 56-60 g each) and roll between your hands to shape into a rough ball.
• Place the roughly shaped ball on your work surface.  Make a circle with your thumb and index finger place the blade of your hand on the countertop next to the dough ball.  Roll the dough ball around 10-20 times, keeping the dough ball between the blade of your hand and the circle that you’ve made with your thumb and index finger.  For help with this step, see the video tutorial!
• Place each dinner roll on the parchment-lined sheet, seam side down, giving about 1.5 inches between dinner rolls so that they can expand during rising and baking.
• Once you’ve shaped all of the dinner rolls, gently brush half of the melted butter over the top of the shaped dinner rolls.
• Cover loosely with plastic wrap and allow to rise for 30-45 minutes, or until the rolls are doubled in size.

To Bake the Dinner Rolls:

• About ten minutes into the final rise, move your oven rack to the upper-center rack (mine is rack #4), and set your oven to 375°F.  An oven thermometer is very useful for this step, since a proper oven temp is key for these rolls!
• After the dinner rolls have doubled in size, bake them at 375°F for 15-17 minutes, or until the rolls are deep golden brown.
• Remove the rolls from the oven and brush immediately with the remaining butter.  Allow the rolls to cool in the pan for 3-5 minutes and then remove to a cooling rack.