In a large glass measuring cup (see note), heat milk, 1/2 cup (1 stick) of the butter, and the honey in the microwave until melted and just starting to boil about 3 minutes. Set aside to cool.
In a large mixing bowl, whisk together 8 cups of the flour, salt, and yeast.
Add the cooled milk mixture, water (see note), and the egg to the dry ingredients.
Stir well, until almost totally combined.
Add the last cup or two of flour (see note) - the dough should be slightly sticky and difficult to stir (reference video).
In the same bowl, proof the dough until doubled, about an hour.
After the dough has doubled in size, turn it out onto a well-floured surface and divide it into 4 equal pieces.
Roll each piece into a rectangle and cut it into 10 equal lengths, about 8-10 inches long.
Tie each end of the lengths into a knot to create the end of the "bone."
Repeat with remaining dough.
Place formed rolls onto baking sheets, leaving enough room between the rolls so they don't touch.
Proof until doubled again, about 45-60 minutes.
Bake at 350º for about 15 minutes or until golden brown on the top.
Brush additional butter on the top of the rolls, if desired.
Notes
Heating the milk, butter, and honey until just boiling is called scalding. This can be done in a pan on the stovetop but is also easily done in a large (4-cup) glass measuring cup in the microwave if you are lazy like me and hate washing pans. I will often add the 2 cups of water (room temperature) to the milk mixture to help it cool off more quickly. Because in addition to being lazy, I am also impatient. :) To make this recipe super quick and easy, just use Rhodes dinner rolls! Let them thaw, form them into bones, proof for 30 more minutes, and then bake.