Bring the milk to a boil. Remove from heat when you see it starting to evaporate and small bubbles forming on the side of the pan. Leave it until lukewarm, between 80-90 degrees.
Mixing milk, yeast, and honey in bowl until well mixed. Let it sit for 5 min.
In a large bowl, combine 3 tablespoons butter, room temperature milk and egg mixture, and 2 cups flour. Mix slowly until smooth. (Use a mixer with a dough hook if you have one, otherwise it’s a hand-operated one.) Gradually add the remaining 2 cups and mix until a dough forms.
Adding salt and mix/knead for 8 min. Then drop dough onto floured surface & knead for a some more min.
Spray a large bowl with cooking spray and place the dough inside. Cover the bowl (with plastic wrap or a damp cloth) and let it rise for an hour in a warm place.
Punch the dough out and roll it out on a flat, floured surface until it is about an inch thick. Fold it in half and seal it gently.
Cut into 24 squares of equal size and place on 2 lightly greased cookie sheets. Cover and let swell for 30-40 minutes, until doubled in size.
Preheat oven to 350° and bake for 12-15 minutes, or until light golden brown.
Melt the remaining amount of butter and brush the top of the rolls.