Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes.

Add the remaining sugar, egg, butter, salt, and 1 cup flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes.

Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes.

Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size.

Grease a 9×13 inch baking pan or two 9-inch square or round baking pans.

When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. Shape each piece into a smooth ball. Arrange in prepared baking pan.

Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.

Adjust oven rack to a lower position and preheat oven to 350°F (177°C).

Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.