In a bowl, stir together the warm water (100-110℉), honey, and active dry yeast. Water temperature is important. Let rest 5 minutes until yeast becomes foamy on top.

In a large mixing bowl, combine softened butter, eggs, salt, and flour. I like to place my bowl on a scale, zero it out, and then add the flour to make sure I have the correct weight.

Pour in yeast and flour mixture. Knead for 7-10 minutes by hand (or 5-7 minutes in an electric mixer with a dough hook) until dough is elastic and smooth. Transfer dough to an oiled bowl and cover with plastic wrap or dish towel. Let rise for 1 hour or until almost doubled in size.

Divide the dough into 30 even balls (golf ball sized), usually 58-60 grams each. I cut and roll half, then cut and roll the other half. You can weigh the dough, then divide it by 30 to calculate how much each ball of dough should weigh.

Roll each dough ball into a smooth ball by cupping the hand in a "C" shape over the roll and moving it around in a small circle on a flat work surface. Pressing your hand gently onto the roll and putting pressure on it will help to keep the top in place while the circular motion drags the edges under, stretching the dough taught to make it smooth and even on top. Practice doing it with both hands!

Transfer rolls into a greased 11 x 18 inch baking pan with rims, about 6 rows of 5 rolls. Spray with baking spray (so they don't dry out) and cover to rise for about 1 hour until doubled in size (gaps should be filled in), then check them. They may need a little longerto rise if it's cooler. Preheat the oven to 375℉ at the 45-50 minute mark.

Bake at 375℉ for 15-16 minutes on the middle or bottom shelf. This well help make sure the bottoms are nice and browned.

After removing the rolls from the oven, melt 3-4 Tablespoons of butter and brush the tops of the rolls while they're still hot. I've also rubbed the butter stick straight onto the hot rolls, use whichever method you like!