Step 1

Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.

Step 2

Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the warmed milk along with the yeast mixture.

Step 3

Add 4½ cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour at a time, if needed. (Do not add too much.)

Step 4

Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.

Step 5

Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13x9-inch baking dish with the pieces touching.

Step 6

Let rise, covered for 1 hour.

Step 7

Preheat oven to 350 degrees.

Step 8

Bake for 20-25 minutes until golden brown.