Place milk in a small saucepan over medium heat. Bring to a low boil and remove from heat immediately, scalding the milk. Allow to cool to room temperature.
Melt the butter in the microwave, set aside. In a stand mixer with the bread hook attachment, combine yeast, warm water, and 1 tablespoon sugar. Let yeast bloom until foamy and fragrant.
Add remaining sugar, honey, scalded milk, and half of the flour to the yeast mixture. Beat together for two minutes. Add 3 tablespoons 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 bread mixture into the bowl. turning once to cover with cooking spray. Cover with a moist towel in a warm draft-free place for 1 hour.
After one hour, bread should have doubled in size. Punch down and turn out onto a very lightly floured rolling surface.
Roll dough to 1/2 inch thick rectangle. Fold over in half, on top of itself, Roll again, fold one more time.
Cut dough into 2x2 inch squares, transferring to a lightly coated baking sheet. Cover cut dough with a moistened towel and allow to rise for 30 minutes.
Preheat oven to 350 degrees. Bake for 12-15 minutes, or until tops are very lightly browned. Remove and immediately baste with remaining 3 tablespoons of melted butter. Serve hot. Texas Roadhouse Rolls can be stored at room temperature in an airtight plastic bag.