Dissolve the yeast in the 1/2 cup warm water in a glass measuring cup and set aside.

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

Add 4½ cups of flour and the salt, mixing until combined.

Change to dough hook and knead for about 2 minutes, just until no longer tacky, adding a tablespoon or two of flour at a time if needed.

Let the dough sit in the bowl, covered, to rise for one hour.

Turn out the dough onto a floured surface and knead a couple of times, then let it rest for 3 minutes.

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

Let rise, covered, for 1 hour, until the rolls have risen to about half above the pan.

Preheat your oven to 350 degrees F.

Bake for 20-25 minutes until golden brown.