Pour the milk in a microwave-safe bowl. Microwave on high until it comes to a simmer to scald the milk, then immediately remove. Add 1/4 cup butter to the milk, stirring until the butter melts. (This starts cooling the milk.) Then stir in 1/3 cup honey. Pour the milk into the bowl of an electric mixer, test with your finger for temperature. The milk needs to be just luke-warm before proceeding, so it doesn't kill the yeast. When the milk mixture is barely over room temperature, sprinkle the yeast over the top. Swirl the bowl a couple times, then let the yeast sit and foam for at least 10 minutes.
Once the yeast looks foamy, add in eggs and salt. Then place a bread hook on your mixer and turn on low. Slowly add the flour until the dough comes away from the sides into a ball, but is still sticky. Only add 4 1/4 cups of flour, unless extra is needed to make the dough pull away from the sides. Once the dough pulls away from the bowl, stop the mixer - Do not over-mix. Cover the bowl with a damp tea towel and allow it to rise for 1-2 hours, until it is double in size.
Punch the dough down and cut into 32 equal pieces with a floured knife. Then gently roll into balls, or roll into short ropes and tie into knots. (Or make bunnies! See photos above.) Place the yeast rolls on a parchment paper lined baking sheet, about 2 inches apart, and cover with lightly dampened tea towels or paper towels. Allow the rolls to rise a second time for 30-45 minutes.
Preheat the oven to 375 degrees F. Melt the remaining 1/2 cup butter and whisk with 1/3 cup honey. Once the rolls have risen the second time, remove the towels and gently brush each roll with honey butter. Bake for 10-15 minutes until golden brown. Wait five minutes before serving.