In a bowl of a stand mixer, combine the milk, butter, egg, honey, and yeast. Using the dough hook attachment, mix for 30 seconds on low speed to combine the ingredients (make sure to break the egg with a fork or whisk before mixing).
Add the flour and salt, and knead for 3-4 minutes on medium speed. Add flour if needed until the sides of the bowl comes out clean.
Using oil or non stick spray, grease a bowl and the dough ball, and allow to rise for one hour or until the dough doubles in size.
Punch the dough, knead it for 10 seconds, then on a lightly floured surface roll it out to a 1-inch thick rectangle.
Using a pastry bench scraper/dough cutter or knife divide the dough into 2-inch square pieces.
Transfer to a baking sheet lined with parchment paper or silicone mat, leaving about ½ inch between each 2 squares.
Cover with a towel, and allow the dough to rise for 30 minutes.
Preheat the oven to 350°F/180°C.
Bake for 15 minutes. Remove from the oven, and immediately brush with melted butter and serve with cinnamon honey butter.
If using active dry yeast, mix the yeast with warm milk and honey, and let it sit for 10 minutes until it bubbles. Then add the rest of the ingredients and knead etc.
Brush with melted butter while the rolls are still warm.