In a large mixing bowl, combine the warm whole milk, instant yeast, and honey. Stir gently and let it sit for about 5 minutes until it becomes frothy.
Whisk in the eggs and room temperature butter until well combined.
Gradually add 3 cups of all-purpose flour and the kosher salt to the wet ingredients. Stir until a shaggy dough forms, adding more flour if too sticky.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough ball in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
Roll out the dough into a rectangle about 1/2 inch thick and cut into strips, then squares. Stack to create layers.
Cover the assembled rolls with a towel and let them rise for another 30-45 minutes.
Preheat your oven to 350°F (175°C). Brush the tops with melted butter and sprinkle with flaky sea salt if desired. Bake for 25-30 minutes or until golden brown.
Remove from the oven and let cool in the pan for a few minutes. Serve warm.
