Warm milk and water to 110° in microwave or stove top
Stir in melted butter, honey, and active-dry yeast and let sit for 10 min or until very bubbly
In a stand mixer bowl mix together 3 1/2 cups of flour, salt and mix with a dough hook
Add the yeast mixture to the bowl and mix for 4-5 minutes, if the dough seems too wet add remaining flour a tablespoon at a time until the dough is smooth. Let knead in mixer for 5 minutes.
Remove dough, shape into a ball, and place in a greased bowl and let rise for 15 minutes in a warm area.
Punch dough down and dive into 12, 18 or 24 equal size pieces, shape into balls, *** If cooking immediately, place dough into greased 9x13 baking dishes and continue with the next instruction*** If making ahead to freeze, shape dough, put on parchment lined baking sheet, cover with plastic wrap and freeze until totally frozen. Once frozen, remove from tray and store in a ziploc bag in the freezer. Thawing/cooking directions below. Cover with a damp towel and let rise for 20-30 min or until doubled in size
Preheat oven to 400°
In a small bowl beat egg and brush on top of rolls
Bake for 15-20 min or until rolls are lightly brown and cooked through
****To thaw/bake: Remove rolls about 3-4 hours before needed. Place rolls in a greased 9x13 baking dish (or several depending on rolls). Cover with damp towel, place in a warm place and let thaw and then rise until doubled in size. Preheat oven to 400°. Brush top of rolls with beaten egg. Bake 15-20 minutes.
