In a bowl, stir together the yeast, water and honey. Let it sit for 10 to 15 minutes until the yeast gets foamy.

While the yeast is blooming, heat the milk in a saucepan over medium heat until it is simmering. Remove it from the heat and stir in the sugar and the butter.

To the bowl of an electric mixer with the dough hook attached, add the eggs and salt. Beat in the yeast mixture, milk mixture and half of the flour. Add the remaining flour, about 1/2 cup at a time, until the dough is smooth and silky. Knead it by hand a few times on the countertop. Place the dough in an oiled boil and cover it to rise for 1 1/2 to 2 hours.

In a bowl, whisk together the melted butter, garlic cloves and herbs. Brush a parchment pan with a light coating of melted butter.

Once the dough has risen, punch it down and turn it out on a floured workspace. I separated my dough into two pieces. Roll each out to be a large rectangle, about 8 x 10 or 12. Brush the dough with the melted garlic herb butter. Slice it in half lengthwise, then fold each side in half lengthwise. Slice 2 to 3 inch rolls from each piece and place them in the buttered parchment pan. Repeat with the remaining dough. Cover the pans and let them rise for 45to 60 minutes in a warm place.

Preheat the oven to 350 degrees F. Bake the rolls for 25 to 30 minutes, or until the rolls are golden brown. Remove from the oven and brush with more of the garlic herb butter. Serve immediately!