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In a bowl, stir together the warm water (100-110℉), honey, and active dry yeast. Let rest 5 minutes until yeast becomes foamy on top.
In a large mixing bowl, combine softened butter, eggs, salt, and flour. Pour in yeast and flour mixture. Knead for 7-10 minutes by hand (or 5-7 minutes in an electric mixer) until dough is elastic and smooth. Transfer dough to an oiled bowl and cover. 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. 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.
Transfer rolls into a greased 11 x 18 inch baking pan with rims, about 6 rows of 5 rolls. Spray with baking spray and cover to rise for about 1 hour until doubled in size.
Preheat the oven to 375℉ at the 45-50 minute mark.
Bake at 375℉ for 15-16 minutes on the middle or bottom shelf.
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.