These instructions assume you are using a mixer with a dough hook, but if you prefer to knead by hand, go for it!
Dissolve honey in warm water. Sprinkle on dry yeast. Do not stir. Set aside.
In mixing bowl, combine milk, oil, honey, salt, and eggs. Add approximately half the flour and knead on low speed of mixer with dough hook until blended, then add the yeast mixture and blend again on low speed.
Add the remaining flour and knead on low speed for 10 minutes. Use more flour if needed to get the right consistency. Place dough in large oiled bowl, turn once to coat the top, cover and let rise in a warm place until doubled in bulk.
When dough has doubled in size, turn out onto a lightly floured counter. With a rolling pin, roll out half of the dough to a thickness of about 1/2 inch. Using a round cookie cutter, wine glass or thin edged cup cut the dough into as many circles as the size will allow. Re-roll the remaining dough and cut more circles, repeating until no dough remains. The size of the circles will determine the size of the rolls.
Brush each circle with melted butter, fold over once into a half circle, and place on a greased baking sheet. Cover lightly with wax paper and let rise to double in a warm spot.
Place baking sheets in 375 degree oven and bake for 15 -25 min or until done. Keep a close eye on them as they can go from light to dark brown in a hurry!
NOTE: you can substitute unbleached white flour for up to half of the whole wheat flour if your family isn't used to eating whole grain breads.