Copy Cat Golden Corral Honey Buns

INGREDIENTS
2-1/4 teaspoon fast acting yeast (1pkg)
1/4 cup warm water (105°F-110°F)
2 teaspoon sugar
1 cup milk, just to scalding hot (do not simmer or boil)
HINT: Microwave milk for 30 secs, wait 15 secs, then 30 secs longer
Remember to take the break between each 30 sec.
1/4 cup butter ( half a stick)
1/3 cup sugar
1 egg, lightly beaten
1 teaspoons salt
3 1/2 cups to 4 1/2 cups bread flour (dough will be sticky, but the less you use,the lighter the rolls)
Use remaining butter for rubbing on top of the rolls when you remove them from the oven.

Directions

1) Dissolve yeast in 1/4 c warm water. Stir in the 2 tsp of sugar. Let sit for about 5 minutes until mixture foams up.
2) Heat milk in microwave or in small saucepan on stove top.
3) Add sugar, butter, & salt to hot milk and stir until butter is melted. Cool to 105°F-110°F.
4) Pour milk mixture into bowl of stand mixer.
5) Add the yeast mixture & egg and mix together.
6) Mix in all-purpose flour, beating to form a soft dough. Knead with mixer for 5 minutes, adding extra flour, if needed.
(You can use a dough hook)
7) Place dough in warm oiled or buttered bowl, turning greased side up. Cover with parchment paper and let rise in warm place (I use my oven pre-heated at lowest temp it will heat to 170, then turn i off and then I put the bowl in there) until doubled, about 60 minutes.
8) Slightly punch down dough. Divide dough into 12 pieces and shape into round rolls. I do this by dividing the dough in half, and stretching it out into a loaf then cutting them into 6 equal parts. ** See below for how to shape the rolls, it’s super easy! Place them, not touching, in greased 13x9x2 baking pan.
10) Cover with parchment paper sprayed with non stick spray & let rise in a warm place until doubled in bulk, about 30-45 minutes.
11) Bake at 375°F for 18-20 minutes or until tops are golden brown.
12) Brush tops of rolls with butter.