In a microwave safe bowl, heat the water, milk, sugar, and honey in the microwave until it reaches 110-115 degrees on an instant read thermometer. Stir in the active dry yeast, and set aside to bloom for about 5 minutes, or until the mixture is bubbly and foamy.

Add in another cup of flour, and continue adding in 1/4 cup portions until the dough starts to pull away from the sides of the bowl. Switch to a hook attachment at this point. The dough should be soft and slightly sticky when you stop adding flour, and it should still stick to the bottom of your bowl slightly.

Knead either in the mixer or by hand until the dough is elastic. By hand, this will take about 10 minutes, and by mixer it should take about 5. The dough may still be slightly lumpy, but should spring back when you touch it.

Transfer the dough to a lightly oiled large bowl, and cover with plastic wrap. Let the dough rise by about 1/3 in size, which takes about 30 minutes for me, but keep an eye on your dough size to avoid over-proofing.

Grease a 9x13 inch cake pan and set aside. Roll out your risen dough into a large rectangle, and spread 1/4 cup of softened butter evenly over the dough. Cut the dough into 12 small rectangles that are roughly the same size. Roll each rectangle into a tight roll, and place them into your prepared cake pan. Cover and let the dough rise again for about 45 minutes, or until the rolls are very puffy.

While the rolls rise, place the remaining 1/4 cup of butter into a microwave safe bowl, cover, and microwave for about 30 seconds, or until the butter is melted. Preheat your oven to 375 degrees.

Once the rolls have risen, brush the tops with about half of the melted butter and bake for 20-25 minutes, or until the tops are lightly golden brown all over. Brush the remaining melted butter over the rolls right when they come out of the oven. Let the rolls cool for about 10 minutes in the pan before serving warm. Enjoy!