Espresso and Lime

0 In a large mixing bowl or the bowl of a stand mixer, combine 3 cups of all purpose flour, 1/2 teaspoon of salt and 1 packet of instant yeast
1 Add 3/4 cup of warm milk, 1 egg and 3 tablespoons of honey into the mixing bowl along with 4 tablespoons of room temperature butter
2 Mix with a stiff spatula or the dough hook attachment of your stand mixer until everything is completely incorporated
3 Continue kneading by hand in the bowl or using the dough hook attachment for 3-5 minutes or until the dough is smooth and soft
4 Cover the bowl tightly with plastic wrap and allow the dough to rest in a warm place until doubled in size (45-60 minutes)
5 Once the dough has doubled in size, transfer it onto a lightly floured work surface and divide it in halfRoll one of the halves into a rectangle
6 Cut the rectangle into smaller rectangles width wise (photos above)
7 Cut each rectangle in half diagonally to form long triangles of dough
8 Roll each triangle of dough as you would a croissant (photos above)
9 Transfer the cut and shaped rolls onto parchment lined baking sheet
10 Repeat until all of the dough has been cut and shaped
11 Cover the rolls lightly with plastic wrap and allow them to rest in a warm place for 30 minutes
12 Preheat your oven to 350 degrees
13 Once the rolls are puffy, whisk 1 egg and 1 tablespoon of milk in a small dish and brush the tops of each roll with the egg wash
14 Bake the rolls for 20-25 minutes or until they are puffy and golden brown
15 Transfer the baking sheet onto a heat proof surface
16 Combine 6 tablespoons of melted butter and 1/4 cup of honey in a small dish and brush the honey butter over the freshly baked rolls and sprinkle with flaky sea salt (optional)
18 Enjoy warm