Place milk in a saucepan over medium heat. Bring to a boil and remove from heat. Allow to cool slightly.
Melt the butter in the microwave and set aside. In a mixing bowl, combine yeast, warm water, and 1 Tbsp sugar. Let the yeast get bubbly.
Add the rest of the sugar, honey (if using), milk, and 3 1/2 c. flour to the yeast mixture. Beat together for two minutes. Add butter, eggs, and salt. Stir well.
Add the rest of the flour a half a cup at a time until the dough begins to separate from the sides of the bowl. Let it rest for 3-5 minutes.
Knead the dough in the bowl for 5 minutes. Add flour a Tablespoon at a time if the dough seems sticky. Remove dough from bowl and grease the inside of the bowl.
Place the dough back in the bowl and flip it around till the entire outside is nice and shiny with the oil. Loosely cover the bowl with plastic wrap and allow the dough to double in size (about 45 minutes). Once the dough has doubled, smash it down with your fists (also called "punching") for about a minute.
Roll the dough out to about a 1/2 inch thick. Then fold the dough in half, now making it an inch thick, and roll over with a rolling pin to seal it together. Cut the dough into 2-inch squares using a dough scraper (or whatever you have that will work well to cut the dough).
Place the dough on a greased baking sheet and cover lightly with plastic wrap. Allow the dough to double in size again (about 1 hour).
Bake at 350 degrees for 15 minutes, or until golden brown. Immediately rub the tops with a little bit of butter.