Bloom the yeast. Stir the warm milk and sugar together in a measuring cup, sprinkle the yeast over the top and leave it alone for about 5 minutes, until the surface is foamy. If nothing happens, the yeast is dead or the milk was too hot, so start again.

Mix the dough. Pour the yeast mixture into a large mixing bowl with the softened butter, egg, salt and 2 cups of the flour. Beat on medium speed until smooth, then add the remaining flour a little at a time and beat 2 to 3 minutes more. The dough should pull away from the bowl and feel soft and slightly tacky. Add flour a tablespoon at a time if it sticks to your hands.

First rise. Turn the dough into a greased bowl, cover it and let it rise somewhere warm until doubled, 45 to 60 minutes.

Roll and cut. Deflate the dough onto a floured surface and roll it into a 12-by-8-inch rectangle about 1/2 inch thick. Cut it into 24 to 30 even squares and space them out on parchment lined baking sheets.

Second rise. Cover the pans and let the squares rise 45 to 60 minutes, until they look puffed and nearly doubled.

Bake. Heat the oven to 350 degrees F and bake the rolls 12 to 15 minutes, until the tops are golden.

Make the honey cinnamon butter. Beat the softened butter with the honey, cinnamon and a pinch of salt until it is light and completely blended. Set half aside for serving and gently warm the rest until it is loose enough to brush.

Brush and serve. Brush the rolls with the warmed honey cinnamon butter the moment they come out of the oven. Serve them warm with the reserved butter on the side.