1. Combine first 3 ingredients in a tiny bowl, and let stand a few minutes or until mixture bubbles.
2. Meanwhile, heat milk inside a saucepan over medium heat three to five minutes or until 100° to 110°.
3. Stir together warm milk, eggs, and then 3 ingredients in bowl of the heavy-duty electric stand mixer, blending well. Add yeast mixture, stirring to mix. Progressively add 5 cups flour, beating at medium speed, using paddle attachment. Beat 3 minutes. Cover with plastic wrap, and let stand one hour.
4. Uncover dough, and add remaining 1 1/2 cups flour, beating at medium speed a few minutes. (Dough is going to be sticky.) Transfer to some gently greased large mixing bowl. Cover with plastic wrap, and let increase in a hot place (85°), free of drafts, one hour or until bending in large quantities.
5. Punch lower dough. Turn dough on a properly-floured surface, and roll into 28 (2 1/2-inch) balls (about 1/4 cup dough per ball). Place balls in 4 gently greased 9-inch pans (7 balls per pan). Cover and let increase in a hot place (85°), free of drafts, one hour or until bending in large quantities.
6. Stir together 1/2 cup softened butter and 1/4 cup honey.
7. Bake rolls at 400° for ten to twelve minutes or until golden brown. Brush tops with honey butter. Serve with remaining honey butter.
Note: To freeze, place baked rolls in zip-top plastic freezer bags, and freeze as much as two several weeks. Let thaw at 70 degrees. Reheat, if preferred.