In a large bowl add instant yeast and 2/3 c warmed milk (100-110 degrees). Allow the yeast to proof while you make your paste.
Make a paste in a medium saucepan of 1/3 C bread flour, 1/2 C hot tap water and 1/3 C 2% milk. Whisk ingredients together over medium heat until a thick paste forms. Take off the heat and set aside.
To the yeast and warm milk add sugar, an egg, salt, melted salted butter and the paste we made. Using a paddle attachment mix the ingredients. With the mixer on low add 3 2/3 C bread flour to the bowl one cup at a time.
Once the dough comes together, switch to a dough hook and knead for 15 minutes or knead by hand (with both hands) for 15 minutes. If kneading by hand, work that dough good. You should be tired after this process.
Transfer dough to a greased bowl, cover and let rise for one hour.
Punch the dough. And start forming your rolls. You want the dough balls to be bigger than golf balls but not quite as big as a tennis ball. I get 15 out of the recipe.
Place in a greased baking dish or greased baking sheets. Cover and let rise for another hour.
Once rolls have risen brush with egg wash and bake at 350 for 20 minutes uncovered.
For the cinnamon butter mix softened butter, powder sugar, honey and cinnamon together with a fork or use a hand mixer.