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In a stand mixer bowl, combine warm milk, yeast, honey, eggs, flour (3 ½ cups), and salt. Mix with the dough hook for about 4-5 minutes.
Blend in 2 tablespoons of room temperature butter and mix for an additional 2-3 minutes. If sticky, gradually add more flour until smooth.
Cover the dough with plastic wrap and let it rise at room temperature for about an hour or until doubled in size.
Prepare the filling by mixing remaining butter with garlic, parmesan cheese, and fresh herbs in a small bowl.
Roll out the dough into a rectangle (12 x 18 inches), spread the filling evenly over it, roll tightly into a log, then slice it in half lengthwise.
Twist the two halves together to expose the filling and coil them onto a parchment-lined baking sheet.
Allow to rise again for about 45 minutes before baking at 350°F (175°C) for 30-35 minutes until golden brown.