Deep Fried Honey

Add the water to the bowl of your stand mixture, along with the sugar and yeast. In a separate bowl whisk together the salt and flour.
Once the yeast has risen to the surface of the water and become foamy go ahead and add the flour and milk and affix the bowl to your stand mixer. 
Use the paddle attachment to combine into a shaggy dough on low speed (1-2). It’ll take about 2 minutes.
Switch to the dough hook. Knead the dough on low-medium (2-4)  speed for 7 minutes. It should pull away from the sides of the bowl, hug the dough hook, and be only slightly sticky to the touch. Add more flour, 1 tbsp at a time if needed to reach the right consistency. You shouldn’t need to add more than 1/4 C, but the temp and altitude are factors, too. You can also opt to manually knead more flour into the dough after it has risen, which you can see me demonstrate on Instagram.
Lightly oil a large mixing bowl with the vegetable oil and transfer the dough to it. Turn the dough over to make sure it’s coated in oil. Cover with a damp kitchen towel and let it rise in a warm place until it has doubled in size, somewhere around 2 hours.
Once the dough has risen punch it down and transfer it from the bowl to a floured surface and use your hands to form the dough into a round shape. If the dough is very sticky because you didn’t add any extra flour during the mixing process or maybe just not enough that’s OK: sprinkle a bit of flour over the dough and use your hands to knead that in. Use the heel of your hand to press down in the center of the dough ball and push it forward and down, stretching it, then fold up the bottom edge of the dough and press it into the center. Repeat this process – turning the dough a quarter to the left or right every few kneads and dusting with more flour as needed – until you’re happy with the consistency. Shape it back into a ball. 
Cut the ball in half right down the center, then cut those halves into wedges, like a pizza, then slice those in half, so and so forth until you have the number of rolls you want. Make sure you have at the very least 8 of them (I recommend 12+): any larger and the baking instructions would need to be adjusted.
Shape the pieces of dough into rolls by taking the corners of each dough wedge and folding them under and tucking them up as if trying to push them into an invisible hole in the center. Press your index finger and thumb together in an O shape and push the dough up through that hole while tucking the ends into the bottom, forming the dough into a circular shape. Now, form your hand into a tight C and place the ball on the counter. Keep your hand cupped and lightly pressed against the top of the ball, and move it in very fast circles, allowing the counter to smooth the outside and tighten the dough into a perfect sphere. 
Arrange the rolls on a greased baking sheet or in a greased baking dish, leaving a smidge of space – maybe a quarter of an inch or so – between them. Cover again with a damp kitchen towel and let them rest for 30 minutes.
Preheat your oven to 375°F and place a rack in the center. In a measuring cup add your butter, honey, and the reserved tablespoon of milk. Microwave just until the butter has melted, then whisk together into a sauce.
After 30 minutes have passed uncover the rolls. Pour a thin layer of the honey butter sauce over the top of them – use about 1/2 to 2/3 of the total amount of sauce. Bake the rolls in the oven for 20 minutes. After 20 minutes check for doneness – internally the rolls should be around 185°F. If the rolls are browned but not done in the middle tent them with foil and continue baking for another couple of minutes.
When the rolls are done pull them from the oven and give the remaining honey butter a fresh stir. Pour it evenly across the tops of each roll – not too much, or it can make the bottom of the bread soggy. Serve hot. Dassit!