• Pour the milk into the pan of your bread machine. Add the honey, shortening, butter, egg, salt, flour, and yeast.
• Select the dough cycle, and process according to the manufacturer’s instructions.
• Line a 13 x 9 baking dish with foil. To do this, arrange two sheets perpendicular to each other with foil hanging over the edges. Smooth the foil into the corners of the pan, and spray with oil.
• Transfer the dough to a lightly floured surface, such as a pastry mat, and stretch it into a 15-inch log. Cut into 15 pieces, each about 2.3 ounces (66 grams). (I like to use a bench scraper for this.)
• Cover with plastic. Work with one piece at a time, forming each piece of dough into a ball. Roll with a cupped hand, seam side down.
• Place dough balls in the baking dish and cover with plastic wrap. Let rise for 60 to 90 minutes, or transfer to the fridge for up to 16 hours. Let it sit at room temperature for an hour before baking.)
• Preheat the oven to 350°F. Whisk together the egg, water, and salt.
• Bake for 25 to 30 minutes, until golden brown. Cover with foil, and bake an additional 10 minutes.
• Cool the hot rolls in the pan for 15 minutes, then transfer to a wire rack to finish cooling.

Honey Butter (optional)

• To make honey butter, put the butter and honey in a microwave-safe dish and cook in 30-second intervals until the butter melts. Stir to combine and brush the warm bread machine rolls with the melted butter mixture before serving.
• ​