Dissolve the yeast in the 1/2 cup warm water.  Set aside. 

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

Add 4 1/2 cups of flour and salt, mixing until combined.  Change to the dough hook and knead for 2-3 minutes, just until no longer tacky, adding a tablespoon or two of flour, if needed. 

Let dough sit in bowl, covered, to rise for one hour.  Then turn dough out onto a floured surface and knead a couple of times.  Then let rest for 3 minutes. 

Divide into 20 - 24 equal pieces, shaping each into a ball and placing in a buttered 13x9-inch taking dish.  The pieces of dough will touch. 

Let rise, covered for 1 hour. 

Preheat oven to 350 degrees.

Bake for 20-25 minutes until golden brown.  Brush tops with butter once removed from oven.