In the bowl of a stand mixer, fitted with a whisk attachment, combine the warm milk, warm water, 2 tsp of sugar, and yeast. Whisk together on low speed until just incorporated.

Turn the mixer off and let the mixture proof for 5 minutes, until bubbly and frothy. Once proofed, add in the remaining sugar, eggs, honey and salt. Whisk to combine.

Swap the mixer attachment to a dough hook and add in the flour. Knead until just combined. Add in the butter and knead for 10 minutes, until a soft dough has formed.

Once kneaded, transfer the dough into a separate greased bowl. Lightly spray the top of the dough with baking spray, then cover with plastic wrap or a clean kitchen towel. Let the dough rise until it has doubled in size.

Once the dough has risen, turn it out onto a clean, lightly floured surface. Press the dough out into a fairly equal rectangle that is about 3⁄4” thick and 8x9” in size. Cut into 12 equal pieces. Fold the corners of the cut out pieces into the center, then pinch into a tight ball. Roll the dough balls to make them more smooth.

Transfer the rolled dough balls into a greased 9x13” baking dish. Let them rise for about 30 minutes, until doubled in size. Preheat the oven to 350°F.

Once the rolls have risen, place the baking dish into the preheated oven on the center rack. Bake for 25 minutes, until golden.

Once baked, remove from the oven. You may brush the baked rolls with melted butter if desired. Serve while warm.