In the bowl of a stand mixer, combine the milk, yeast, honey, eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 2 tablespoons butter and mix until combined, about 2-3 minutes more. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.Grease a 9x13 inch baking dish with butter. Punch the dough down and roll out on a lightly floured surface into a large rectangle that’s about 1/4 inch thick. Spread the remaining 4 tablespoons of softened butter all over dough, being careful not to break through the dough with butter.Fold one half of the rectangle towards the center and fold the other half over the top of the first layer so you have three dough layers. Cut the dough into 12 equal squares. Arrange in the prepared baking dish. Cover the pan, and let the rolls rise for about 45 minutes to 1 hour, until they're puffy. Alternately, you can place the pan in the fridge to rise overnight. reheat the oven to 350. Bake the rolls for 20 to 25 minutes, until they're golden brown on top.Remove them from the oven, and brush with the melted butter, sprinkle with salt, of desired. Pull them apart to serve warm.