Combine 300g flour and yeast in a large mixer bowl. Heat milk, honey, butter and salt just until warm (46 to 48 degrees C) and butter is almost melted; stir constantly. Add to flour mixture; add eggs.
Beat at low speed of electric mixer for 30 seconds; scrape sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon.
Preheat oven to 190 degrees C.
Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic; 6 to 8 minutes. Shape into a ball. Place dough in a greased bowl then turn it once. Cover dough and let rise in a warm place until double; about 1 hour. Punch dough down then divide in half. Cover again; let rest 10 minutes.
Cut each dough half into 18 equal pieces. Roll into balls and place in greased 6cm muffin tins. Let rise until doubled; about 30 minutes.
Bake in preheated oven for 12 to 15 minutes. Remove from tin. Cool on a wire rack.