Windowpane Test: The windowpane test is used to tell when the dough has developed enough gluten. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute and check again.
Divide into 12 equal rolls: I highly recommend using a kitchen scale to measuring out each roll to 40g! This will ensure they are all the same size and will bake evenly.
Brush with honey butter: Once the rolls come out of the oven, immediately brush them with the honey butter so they absorb all of that goodness!