Put the bread flour, cake flour, yeast, sugar, salt, honey and butter (softened at room temperature) in a bowl.
Warm up the milk in a pan or the microwave to about body temperature, and pour into the bowl from Step 1.
Mix it together using a pastry cutter or similar. When it comes together, take it out of the bowl and knead well with your hands.
When the dough has formed a smooth, shiny ball, round it off, put it back in the bowl, cover with plastic wrap and leave in a warm place (1st rising).
When the dough is 2 to 3 times its original volume, the 1st rising is done.
Take the dough out onto a work surface, divide into 5 portions and round off each. Cover with plastic wrap and leave to rest for 10 minutes.
Roll the dough out with a rolling pin about 10 wide x 18 cm long. Roll the long sides of the dough in towards the center and fold in.
Fold the dough in half, seal closed and flip it over. Place on a baking sheet lined with kitchen parchment paper.
Form the other 4 rolls in the same way. Line them up on the lined baking sheet, leaving space in between them. Cover with plastic wrap or a tightly wrung out moistened kitchen towel, and leave to rise in a warm place (2nd rising).
When the rolls have doubled in volume, brush the surfaces with the milk. Bake in a preheated 180°C oven for 15 minutes.
When the tops are browned they're good to go! Cool on a rack, and the rolls are done. They're good simply spread with some butter!
Story Behind this Recipe
I thought a coppe-pan that had a honey fragrance should be tasty, so I tried making it.
When forming the rolls, try not to trap any air bubbles on the inside. If you don't seal the seams securely closed, they'll come apart during the 2nd rising! If the tops are not browned enough, bake for another 5 minutes, or raise the oven temperature to 190°C first and bake for another 5 minutes.