Heat milk and honey in the microwave until very warm but not hot. Pour into the pan of your bread machine; add beaten egg, flours, and salt. Divide butter and place in corners of the pan, add yeast on top of the mixture. Use the dough cycle on bread machine.

When dough cycle is complete, remove the dough from the bread machine and shape the rolls. I like the crescent shape. Roll dough into a circle, cut into 16 wedges. Roll each wedge from the outer edge to the point. Cover and let rise for about 2 hours.

Bake at 350F for about 12 minutes until golden brown.

This can be tweaked in a number of ways. I have used as little as 2 tablespoons of butter with no adverse effects. Also, if you need to leave the house before the dough cycle is complete, you can transfer the dough to a Ziploc bag after the kneading is finished and let rise for 2 hours before shaping. Don’t try to rush these too much, as the rising is what makes these rolls so amazing. You can also increase the proportion of wheat to white flour or vice versa, according to your preference.