Add dry ingredients to the bowl of a stand mixer and mix on low speed to combine.

In a separate bowl, whisk together the milk and eggs with a fork until well combined.

With the mixer on low speed, pour in the milk/egg mixture slowly until a shaggy dough forms.

Add in the cubed butter and continue to mix on medium speed for 12-15 minutes. The dough will become very smooth and supple when it is well kneaded and will clear the sides of the bowl.

Cover the dough with plastic wrap or a damp towel and allow to rise for one hour. The dough will have doubled and be nice and puffy and light!

After an hour, dump the dough on a lightly floured surface and pat gently into a rectangle.

Use a rolling pin to roll the dough into a 12×30 inch rectangle.

Spread the softened butter generously onto the dough leaving an inch of dough along the bottom edge clean.

Starting on the far side, begin rolling the dough towards you into a long log. Pinch the bottom edge to seal the dough.

Cut the rolls 1 ½ inches wide with a sharp knife and place them in a greased 9×13 baking dish. The rolls can be touching slightly but should have plenty of room to grow. You will get approximately 18 rolls.

Cover the baking dish with plastic wrap and place in a warm place for one hour. Preheat your oven to 325 degrees.

After about an hour, the rolls will be nicely puffed up. Place them in the oven and bake for 25-30 minutes, until they are golden brown, and an internal temperature reads 180 degrees.

For the Honey Butter (Optional): Mix 1 stick of softened butter with 3 Tablespoons of honey and spread generously over the rolls as soon as they come out of the oven.

Allow the rolls to cool slightly before serving. Enjoy with dinner and again as a midnight snack.