Put milk in a small sauce pan over medium heat. Bring to a boil and remove from heat. Allow to cool slightly.
Melt your butter in the microwave. Set aside.
Combine yeast, warm water and 1 TBS sugar in a mixing bowl. Allow yeast to bubble.
Add remaining sugar, honey, milk, and 3.5 cups flour to the yeast mixture. Beat together for a couple minutes.
Add butter, eggs and salt and stir well.
Add additional flour 1/2 cup at a time until dough begins to separate from the sides.
Let rest for a few minutes.
Knead dough for about 5 minutes. Add additional flour by the tablespoon if dough gets sticky.
Remove dough from bowl and grease bowl.
Return dough to bowl and turn it over so it all gets covered in grease.
Loosely cover bowl with plastic wrap.
Allow to rise till doubled in size. About 45 minutes (Depending how warm your house is)
Once the dough has doubled, punch it down for about a minutes.
Roll the dough out till it is about 1/2 inch thick.
Fold the dough in half, so its now about 1 inch thick and roll over the dough a little to seal the two halves.
Cut the dough into approximately 2 inch squares.
Place dough on a greased baking sheet and cover loosely with plastic wrap.
Allow to double in size again. About 1 hour.
Bake at 350 degrees for about 15 minutes, until golden brown.
Immediately rub the tops of the rolls with butter.