Mix together 1/2 cup warm water, both yeast packets and 2 tsp honey in a mixing cup or bowl. Let stand for 5 minutes or until it becomes frothy and bubbles form on top.
In a small saucepan heat 2 cups of whole milk over medium heat until warmed to 100°-110°F. Do not boil.
Using the paddle attachment in the bowl of a stand mixer beat together the warmed milk with eggs, melted butter, 1/2 cup honey and salt. Add the yeast mixture into the bowl, mixing just until combined.
Switch to the dough hook. Lower the speed of the mixer. Gradually add 8 cups of flour to the liquid 1 cup at a time. The dough will be sticky.
After all of the flour has been added increase mixer speed to medium. Knead on medium speed for 6 minutes.
Remove dough from hook, form into a ball and place into a lightly greased bowl. Cover with plastic wrap or a dish towel. Let rise in a warm draft free place for 1 hour or until doubled.
After rise, punch down the dough and turn out onto a lightly floured surface or silpat. Divide the dough into roughly 1/4 cup portions and roll into balls.
Place side by side in a buttered 13 x 9 inch baking pan. Cover with plastic wrap and let rise in a warm draft free place for 1 hour.
Bake at 400°F for 20- 25 minutes or until the tops are golden. (Bake time may vary slightly depending on size of rolls)
In a small bowl mix together softened butter and honey. Brush the tops liberally with honey butter after baking. Serve any remaining honey butter on the side.