In the bowl of a stand mixer fitted with a whisk attachment combine milk, yeast and 2 tsp of sugar. Proof (rest) for 5 minutes or until frothy.
Add the eggs, remaining sugar and brown sugar and mix to combine. Mix in butter. Next add flour and salt.
Swap your mixer attachment to a dough hook and knead on medium speed for 6 minutes, until the dough bounces back after pushing on it. Once the dough is finished kneading, remove the bowl from the mixer and cover with plastic wrap. Let rise for 1 hour or until it has doubled in size.
Once the dough has doubled, turn out onto a clean floured surface. Roll the dough out into rectangles or squares about 1⁄2" thick.
Using a pizza cutter, cut the dough into strips, then cut into square rolls. You should get about 40 rolls total. Spray a baking sheet with baking spray, then place the rolls on it, spacing them out 1⁄2". Let the rolls rise for 30-45 minutes or until risen. At this time, preheat the oven to 350°.
Once risen, place the rolls into the preheated oven on the middle rack. Bake for 35 minutes,until golden brown. For best results, turn the pan around mid-baking. Once baked, removefrom the oven and place on a wire cooling rack. Brush the hot rolls with melted butter. Servewarm with cinnamon honey butter.
cinnamon honey butter
In the bowl of a stand mixer fitted with a paddle attachment combine butter, powdered sugar, honey, cinnamon and vanilla. Beat on medium speed until smooth.
Notes
Rolls may be stored in an airtight container or zippered bag for up to 3 days.