Spoon the yeast and warm water into a basin or container; mix once then let rest.
To a microwave safe container, add the milk and buttermilk; heat until warmed. Should the buttermilk separate at this stage, it won't change the recipe.
Stir two tablespoons softened butter into the milk and buttermilk mixture until melted.
Combine in a mixing bowl the milk mixture, yeast, granulated sugar, salt, one cup of flour. Using a dough hook, beat on high until well blended and smooth.
Spoon the egg into the bowl; beat until well blended.
Little by little, add the remaining flour until the dough comes cleanly away from the dough hook attachment of the machine.
Turn the somewhat fluffed dough into a ball in a well-greased big mixing basin.
Cover and let the dough one hour to rise.
After setting the dough on a floured board, roll it out until ½ inch thick.
Cut the dough twelve even rectangular forms.
After folding the ends of every rectangle under to create a roll shape, let lie on a parchment or silicone mat coated baking sheet to gently rise slightly for 20 minutes.
Turn the oven to 400 degrees.
The rolls should brown on top just little after 12 to 15 minutes.
Top if preferred with melted butter brushing.
Present the warm rolls with the cinnamon honey butter; mix the ingredients in a basin until well blended.