Ingredients:
- ½ cup warm water
- 1 (¼ ounce) envelope active dry yeast
- ¼ teaspoon granulated sugar
- 1 cup warm (110° F) milk
- ¼ cup honey
- 1 large egg (beaten)
- ½ cup (plus 3 tablespoons) salted butter (melted, divided)
- 1½ teaspoons kosher salt
- 4 cups all-purpose flour
Directions
Combine warm water, yeast, and sugar in a small bowl; let stand until mixture bubbles, about 5 minutes.
Beat warm milk, honey, egg, and ½ cup of the melted butter with a heavy-duty electric stand mixer on medium speed until well blended. Add yeast mixture and salt; beat until combined. With mixer running, gradually add flour until well combined.
Transfer dough to a bowl coated with cooking spray. Cover with plastic wrap, and chill 8 hours or overnight.
Lightly grease 2 (12 cup) muffin pans.
Place chilled dough on a lightly floured surface; punch down dough into an 8 inch circle. Cut dough into quarters. Cut each quarter into 4 wedges; roll each wedge into an 8 inch long rope. Starting at end, roll each rope into a spiral shape, and place in a prepared muffin cup. Cover pans with plastic wrap; let rise in a warm (80-85° F) place, free from drafts, 45 minutes.
Preheat oven to 400° F.
Brush rolls with 2 tablespoons of the melted butter; bake in preheated oven until golden brown, 15-18 minutes.
Cool on a wire rack. Brush with remaining 1 tablespoon melted butter.