Step 1

Pour warm milk (110-115 degrees F) into the bowl of stand mixer. Add sugar and yeast. Stir, and let it stand for about 10 minutes until frothy.

Step 2

Set up the dough hook attachment in the stand mixer. With the mixer on low speed, mix the eggs, 1/4 cup melted and cooled unsalted butter, honey, and salt. Increase to medium speed, and add flour 3 cups flour, 1 cup at a time. Add the remaining flour in 1/4 cup increments as needed, until a dough has formed. If it’s sticking to the bowl too much, continue adding flour in ¼ cup increments. I ended up using 3 1/2 cups. The dough should be slightly sticky, moist, and manageable.

Step 3

Transfer to a floured surface and knead by hand about 4 minutes, sprinkling more flour as necessary. The dough should be moist, slightly sticky, and should spring back slowly when poked. Do not over-knead or the bread will be tough.

Step 4

Form into a ball and place on a lightly oiled bowl (olive oil is fine), making sure to coat the dough with some of the oil. Cover with plastic wrap and let it rise in a warm environment for about 1 hour, until doubled in size.

Step 5

Punch down the dough and transfer to a clean surface. Cut the dough in half, and then each half into 6 equal pieces.

Step 6

Shape into balls, pinching the bottom. Arrange in a greased 9x13 baking pan. Cover with plastic wrap and let it rise for another hour in a warm environment, until doubled in size.

Step 7

Preheat oven to 350 degrees F while the dough is rising.

Step 8

Brush bread with melted butter. Bake for about 15-20 minutes. Let cool slightly.

Step 9

Combine butter with honey with a whisk. Brush some over the top and/or use it as a spread.