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 1/2-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 3/4-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.