• In a small saucepan over medium heat, heat the milk and butter just until the butter is melted. Remove from heat and let sit for 5 minutes (temperature should be 120-140°F).
• Meanwhile, in a stand mixer fitted with a dough hook, combine 2 cups of the four, sugar, salt and yeast. Add the milk/butter mixture until incorporated. Add the eggs and mix on medium speed until smooth, about 3 minutes.
• Add the remaining flour a few tablespoons at a time until all incorporated. If needed, add more flour a tablespoon at a time to achieve a dough that starts to clear the bowl, is sticky to the touch, but does not stick and come off on your hands. Knead until smooth and elastic, about 5 minutes
• Shape dough into a ball and place in a greased bowl, rolling the top in the butter or oil to grease it as well. Cover with plastic wrap or a towel and place in a warm place to rise until doubled in size, about one hour.
• Punch down the dough and divide the dough into 4 equal pieces. Divide each of those pieces into 3 smaller pieces. Shape into rounds and place in a greased 9x13-inch baking dish. Cover with plastic wrap or a towel and let rise again until an indentation remains when lightly pressed with your finger, about 30-45 minutes.
• Preheat oven to 350°F. Bake until golden brown on top, about 25-30 minutes.

To make the glaze:

• Melt the butter and honey together. Brush on to tops of rolls immediately when they come out of the oven.