• In a large mixing bowl, add all the dry ingredients. Use a pastry/bread scraper to gently mix the ingredients.
• In a measuring cup, dilute the honey in the warm water.
• Make a well in the center of the dry ingredients and pour in the honey water.
• Use the scraper to combine the honey water and dry ingredients. Rotate the bowl as you mix. As the wet and dry ingredients begin to combine, switch to using your hands to mix and knead to form a dough. This will take about 2 minutes.

  Note: The dough will be stiff and will feel a bit dry.
• Once a stiff dough forms, add the softened butter. Use your hands to squeeze the butter into the dough.
• Knead the dough for about 2 minutes to incorporate the butter.

  Note: The dough will feel as if it is falling apart. Kneading it will bring it into a smooth soft dough.
• Transfer the dough to a clean work surface once the butter is mostly incorporated and slightly sticky.

  Note: Don't be tempted to add flour to the worksurface or hands.
• Knead the dough for about 2 to 3 more minutes until a soft and smooth dough starts to form.
• Gently pat the dough to flatten. Sprinkle 1/4 cup of the cheese and knead to incorporate.

  Note: Adding the cheese in 4 batches will prevent the dough from having clumps of cheese is spots.
• Continue adding the cheese in 3 more batches. Kneading after each batch to fully incorporate. This will take a total of about 4 minutes.
• Knead the dough for another 1 to 2 minutes, until soft but slightly stiff. Form a round and place the dough back into the mixing bowl. Cover with plastic wrap and drape with a clean kitchen towel.
• Place in a draft free location and allow to proof for 30 minutes.

  Note: Because this is a dense bread the dough will not double in size. It will develop a little bit of gas during the 30 minutes.
• 30 minutes later, transfer the dough to a clean work surface.

  Note: Do not dust the work surface or the dough with flour.
• Knead the dough gently for a few seconds to degas.
• Divide the dough into 2 equal portions. Form a 6 inch log with each portion. Further divide each log onto 3 equal portions.

  Note: You will end up with 6 rolls.
• Shape each portion into rounds. (see tutorial video located in notes section below).
• Line a 1/2 sheet pan with parchment paper. Place the shaped round rolls on the parchment paper.
• Use a brush to brush each role with the egg wash. Cover with the kitchen towel and allow to rest for 30 minutes.

Preheat oven 375F degrees using the convection setting if your oven has this feature.

• 30 minutes later, brush the rolls again with some of the egg wash.

  Note: You will not use up all the egg wash. Discard unused portion.
• Bake the rolls for 40 to 45 minutes until golden. The rolls are done when they sound hollow using a gentle tap.
• Transfer the rolls to a wire rack and cool completely.
• Serve with hamburgers or simply serve with butter and cheese. Enjoy!