Scald the milk in a medium saucepan over medium-high heat by bringing to a boil, then removing from the heat. Add the butter and salt to the scalded milk. Stir until butter is melted. Cool until lukewarm.
Combine the yeast, warm water, and 2 teaspoons of the sugar in a large bowl of a stand mixer. Stir together and let sit for 5 minutes until foamy. Once the yeast has proofed, add the remaining sugar, honey, the scalded milk and butter mixture, and 3 cups of the flour. Beat well to combine.
Add the eggs and beat well.
Add the flour 1 cup at a time, kneading until the dough is soft and starts to separate from the sides of the bowl. Let it rest for 5-10 minutes, then knead for 5 minutes on medium speed using a dough hook attachment or for 7-8 minutes by hand until a smooth, supple dough forms. It should be tacky, but not sticky.
Transfer the dough to a lightly oiled bowl, turning to coat. Cover with plastic wrap and set in a warm spot. Let the dough rise until doubled in size, about 45-60 minutes. Punch down the dough, then let rest for 5-10 minutes.
Turn the dough out onto a lightly floured surface and roll out to about ½-inch thick. Fold dough over in half so it is 1-inch thick. Roll again lightly to press both parts together. The dough will be about ¾-inch to 1-inch thick.
Cut the dough into 2-inch squares using a bench scraper or pizza cutter. Cover loosely with plastic wrap and let rise for 30-60 minutes until puffy.
Preheat the oven to 350°F while the rolls are rising.
Bake for 15 minutes until golden brown. Rub the tops of the hot rolls with the remaining butter.