• Grease bottom and sides of a very large mixing bowl, set aside for later.
• Add warmed milk to bowl of a stand mixer fitted with the dough hook.  Add yeast and sugar, then stir and let sit for 5 minutes.  Mixture should be frothy/foamy.
• Add honey, egg, egg yolk, melted butter, salt and 3 cups of flour.  Mix on LOW speed for a minute or two, then add remaining 1/2 cup flour.  Mix on LOW for another minute, until it all combines.
• Dough should be soft and thick, and slightly sticky.  You're looking for the dough to pull away from the sides of the bowl as it mixes.
• Increase mixer speed to MED to "knead" the dough for a minute or two.  The dough will slap against the sides of the bowl when finished.
• Turn dough out into prepared mixing bowl, turning dough to coat all sides.  Cover with plastic wrap and a kitchen towel, then place in a warm spot to rise for about 2 hours, until dough has doubled in size.
• When dough has doubled in size, punch the dough down (this removes air bubbles), then turn dough out onto a lightly floured surface (I use my countertop).
• Cut dough into fourths, then cut each fourth into 4 equal sized pieces, for a total of 16 pieces of dough.
• Form into balls and place into a buttered 9x13 baking dish.  Cover with plastic wrap and let rise until doubled and puffy in appearance, about 45 minutes to an hour.
• Preheat oven to 350 F degrees.  Bake dinner rolls for 18-22 minutes, or until golden brown and the tops of rolls have a hollow sound when tapped.

MAKE WHIPPED HONEY BUTTER:

• Add butter and honey to a mixing bowl and beat with a hand mixer until whipped, smooth and completely combined.
• Spread honey butter on top of freshly baked rolls, and store any leftovers in an airtight container in the refrigerator.