If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Put the milk, water, butter and sugar in a small pot – slowly warm up until butter melts, but don’t let get beyond about 115 degrees
Sprinkle the yeast over the top, stir and let sit until the yeast becomes foamy, 4-5 minutes. If it doesn’t, your yeast is no bueno, so throw it out and start again. Sorry if this happens
Put the flour & salt in the bowl of a stand mixer, and using the dough hook give it a brief mix to combine.
Beat one of the eggs with the extra yolk, and add that along with the yeast mixture to the flour in the mixing bowl
Knead on medium (about 5 minutes) or until the dough is smooth, and just slightly tacky
Put into a large, lightly greased (oil or butter) glass bowl, cover with a towel and put in a slightly warm (not drafty) spot for one hour, or until it has doubled in size (my favorite part)
Lightly flour a flat surface, poke 3 fingers into the dough to slightly deflate it, and turn the dough out onto the counter. Knead a couple minutes, and separate into 15 equal pieces
Shape into smooth, round balls by pulling the edges towards the bottom to gather tightly
Put into a butter greased 9x13 dish, or large cast iron pan, cover again with a towel and let rise about 30 minutes
Preheat your oven to 350
Beat the last egg with 1 tablespoon of water, and brush the rolls
Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size – I like to brush them about halfway through again with the egg wash
Remove from over, melt the butter with the honey, brush over the top and lightly sprinkle with the salt
