Step 1

In a large mixing bowl, mix 4 cups of flour, sugar, salt and yeast together with a wooden spoon. Make a well in the center of dry ingredients.

Step 2

Heat milk in saucepan over medium heat until very warm (110-120F), but not scalding.

Step 3

Add milk to the well along with melted butter, eggs and honey. Stir together until evenly mixed. The dough will look like thick muffin batter. Start adding the remaining cup of flour in 1/4 cup increments, watching closely as a tacky dough forms. Use your hands to continue to combine the dough for about 5-8 additional minutes until a stiffer and tacky dough forms (you can also knead for additional time here if you want a softer product in the end). You want to make sure the flour is incorporated and the dough is soft to the touch and only slightly sticky.

Step 4

Cover lightly with plastic wrap and a wet towel and place in a warm spot to proof, until doubled in size, about 40 minutes.

Step 5

Heat oven to 350F degrees and place the rack in center position.

Step 6

Grease 13x9 inch pan with 1 tablespoon softened butter.

Step 7

Lightly flour work surface. Remove dough from bowl and cut into three large, even pieces. Cut thirds into six pieces each.

Step 8

Place the ball of dough on the work surface, cupping your hands gently over the dough, press slightly and work in a circular motion to shape into a tight round.

Step 9

Place rolls in the prepared pan. Cover lightly with plastic wrap and wet towel and return to a warm place until rolls are doubled in size, about 35 minutes.

Step 10

Remove the plastic wrap and place in a preheated oven. Bake until golden brown, or until a thermometer registers 190-200F, about 35 minutes.

Step 11

Cool in a pan on a wire rack for 10 minutes.

Step 12

Top with cinnamon honey butter (recipe follows). Serve immediately.

Step 13

In a small bowl, stir together melted butter, honey, ground cinnamon, and salt until well combined.