Place milk in a saucepan over medium heat. Bring to a boil and remove from heat. Allow to cool to room temperature.
Melt the butter in the microwave and set aside.
In a stand mixer with the whisk attachment, combine yeast, warm water and 1 Tablespoon sugar. Let the yeast get bubbly.
Add the rest of the sugar, honey, milk and 3 1/2 cups flour to the yeast mixture. Beat together for 2 minutes.
Add butter, eggs and salt. Mix well.
Remove the whisk attachment and start using the hook attachment from here. Add the rest of the flour, 1/2 cup at a time, until the dough begins to separate from the sides of the bowl.
Let it rest for 3-5 minutes.
Knead the dough in the bowl for 5 minutes. Add flour 1 Tablespoon at a time if the dough seems sticky. Get out a large bowl and grease it with butter.
Remove dough from the mixing bowl and place in the greased bowl. Flip it around till the entire outside is nice and shiny. Loosely cover the bowl with plastic wrap and allow the dough to double in size, approximately 45 minutes to 2 hours, depending on the temperature of your kitchen.
Once the dough has doubled, smash it down with your fists for about 1 minute.
Roll the dough out to about a 1/2 inch thick. Then fold the dough in half, now making it 1 inch thick, and roll over with a rolling pin to seal it together.
Cut the dough into 2-inch squares.
Place the dough on a greased baking sheet, 2 inches apart, and cover lightly with plastic wrap. Allow the dough to double in size again, approximately 1 hour.
Bake at 350 degrees for 15 minutes, or until golden brown.
Immediately rub the tops with a little bit of butter for that fabulous shine. Enjoy!