In the bowl of a stand mixer fitted with the whisk attachment, combine yeast, warmed milk, and ¼ cup honey. Stir until combined, and then let sit for 5 minutes, until bubbly.

Add salt and ¼ cup melted butter. Stir to combine.

Mix in 2 cups of flour. Switch to the dough hook attachment.

Add the remaining flour, ½ cup at a time, mixing well after each addition.

Knead on medium speed for about 5 minutes, until the dough is smooth, shiny, and slightly sticky.

Cover the bowl and let the dough rise for 90 minutes, or until doubled in size.

Meanwhile, mix the remaining 2 tablespoons honey with 2 tablespoons melted butter; set aside.

Grease and line a 9x13-inch baking dish with parchment paper.

Punch down the dough and divide into 12 equal pieces (using a scale if desired). Shape each piece into a ball and arrange in the baking dish.

Cover and let rise for 30 minutes.

Preheat oven to 375 degrees F. (about 20 minutes into the rise)

Brush rolls with about half of the honey butter mixture and bake for 20-25 minutes, or until golden brown.

Cool for 5 minutes, then brush with the remaining honey butter. Serve warm.