Warm the milk in a saucepan over medium heat until it starts to bubble around the edges.

Remove from heat and let it cool slightly until it is warm but not hot to the touch.

In a small bowl, dissolve the yeast in the warm milk with 1 teaspoon of sugar.

Let the mixture sit for about 5-10 minutes until it becomes foamy.

In a large mixing bowl, combine the milk mixture, melted butter, honey, salt, egg, egg yolk, and the remaining sugar.

Mix well until everything is fully combined.

Gradually add in the flour, one cup at a time.

Mix on medium speed with a dough hook until a soft dough forms.

Turn the dough onto a floured surface and knead for 6-8 minutes until smooth and elastic.

The dough will be slightly sticky, so add a little flour if needed.

Coat a large bowl with cooking spray and place the dough in the bowl.

Cover with a clean cloth and let the dough rise in a warm place for about 1 hour or until it has doubled in size.

Punch down the dough and turn it out onto a lightly floured surface.

Roll out the dough into a rectangle about 1/2 inch thick.

Cut the dough into 2-inch squares.

Place the squares onto a baking sheet lined with parchment paper.

Cover and let the dough squares rise for another 30 minutes.

Preheat your oven to 375°F (190°C).

Brush the tops of the dough squares with melted butter.

Bake the rolls for about 15 minutes or until they are golden brown and risen.

Serve warm with additional melted butter.