In a small bowl, add the yeast to warm water and set aside for 10 minutes. In the bowl of your stand mixer, whisk together milk, eggs, butter, honey, and salt. Add the warm water with yeast and mix until combined. With your paddle attachment add the ground flour and mix on low until the flour just incorporates with the wet ingredients.

Once incorporated, switch to your dough hook and knead until your dough no longer sticks to the sides of the bowl. If your dough is sticking add a tablespoon at a time more flour while it’s mixing. Your finished dough should be slightly sticky and spring back when touched.

Once kneaded, shape your dough into a ball and place in an oiled bowl. Brush your dough with more oil, cover, and allow to rise until doubled in size for about an hour. Once risen, divide the dough in half. Divide each half into 8 equal pieces. Shape each piece into a tight ball. Place the balls on a baking sheet. Press slightly with a second cookie sheet and leave on for the second rise of 15-30 minutes.

Once risen, bake at 375 F for 15-18 minutes. Brush the tops with butter if desired and transfer to a wire rack to cool.