Add Remaining Ingredients: After 5 minutes, add the rest of the sugar, egg, butter, salt, and 1 cup of flour to the yeast mixture. Using a dough hook or paddle attachment, mix on low speed for about 30 seconds. Then, add the remaining flour slowly and mix on medium speed until the dough comes together and pulls away from the sides of the bowl. If the dough is too wet, add flour a tablespoon at a time until it’s workable.

Knead the Dough: Knead the dough either in the stand mixer or by hand for about 5 minutes. The dough should be soft and slightly sticky but still manageable. You can perform a finger poke test to see if the dough is ready—if it slowly bounces back, it’s good to go. If not, keep kneading.

First Rise: Grease a large bowl with oil or non-stick spray. Place the dough in the bowl and cover it with a kitchen towel. Let it rise in a warm spot for 1-2 hours until it doubles in size.

Shape the Rolls: After the dough has risen, punch it down to release the air. Divide the dough into 14-16 equal pieces (they don’t need to be perfect). Shape each piece into a smooth ball and arrange them in a greased baking pan.

Second Rise: Cover the shaped rolls with a kitchen towel or plastic wrap and let them rise for another hour or so until they’re puffy and doubled in size.

Bake: Preheat the oven to 350°F (177°C). Bake the rolls for 20-25 minutes, or until golden brown. If the tops start to brown too quickly, tent them with aluminum foil. Remove from the oven, brush with optional honey butter, and let them cool for a few minutes.

Serve: Let the rolls cool slightly before serving. They’re best enjoyed fresh out of the oven, but they’ll keep well for a few days too.