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Preheat your oven to 375°F at least 1 hour before baking.
Add the flour, sugar, yeast and salt to a bowl then add in warm milk and honey. Mix until combined.
Once a dough ball is formed, use your stand mixer or your hands to start kneading.
Slowly add in the soft butter 1 tablespoon at a time.
Continue to knead in the mixer or on the counter. (If you are kneading by hand, do 2 minutes on and 2 minutes off, to allow the gluten to form. Perform kneading this way, 3-4 times.)
Add 1 to 2 tablespoons of flour if you need to reduce the stickiness.
Your dough should be smooth and elastic before you lightly oil and cover with plastic wrap or lid to rest in a warm place for 1 hour. Your dough will double in size.
Punch down the dough and turn it out onto a lightly floured surface.
Roll it into a rectangle about 9 inches long and 4 inches wide.
Starting from the 4-inch side, tightly roll the dough into a log.
Grease a loaf pan with softened butter and place the dough inside.
Cover with a damp clean cotton towel and let rise for 20-30 minutes, until doubled again.
Bake uncovered for 35 minutes, or until the loaf is golden brown.
Let the bread cool for 5 minutes before turning it out onto a wire rack to cool completely.
Add butter! Slice, store, and enjoy!