Place the milk in a small saucepan over medium heat. Bring to a low simmer, just steaming, and remove from the heat immediately, scalding the milk. Allow to cool.
Melt the butter in the microwave, set aside. In a stand mixer with the bread hook attachment, combine the yeast, warm water, and 1 tablespoon of the sugar. Let the yeast bloom until foamy and fragrant.
Add the remaining sugar, honey, scalded milk, and half of the flour to the yeast mixture. Beat for two minutes.
Add 3 tablespoons of the melted butter, eggs, and salt. Continue to knead, slowly adding remaining flour until mixture is fully blended, slightly sticky and starts to pull away from the sides of the bowl. Knead for an additional 5-8 minutes.
Lightly coat a large mixing bowl with cooking spray. Turn the dough into the bowl, turning once to coat the whole exterior. Cover with a moist towel in a warm, draft-free place for 1 hour.
After one hour, the dough should have doubled in size. Punch down and turn out onto a very lightly floured rolling surface.
Roll the dough to a 1/2 inch thick rectangle. Fold over in half, on top of itself, Roll again, fold one more time.
Cut the dough into 2x2 inch squares, transferring to a lightly coated baking sheet. Cover cut the dough with a moistened towel and allow to rise for 30 minutes.
Preheat oven to 350°F. Bake for 12-15 minutes, or until tops are very lightly browned. Remove and immediately baste with the remaining 3 tablespoons of melted butter.
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