FLUFFY PULL-APART DINNER ROLLS

In the bowl of a stand mixer, whisk together the warm milk, yeast, and honey. Set aside for 5 minutes until the yeast is activated and the mixture is foamy.
Once foamy, add in the eggs, flour, and salt. Using the dough hook, mix until the flour is fully incorporated (3-5 minutes). If you don’t have a stand mixer, you can alternatively mix in a large bowl with a wooden spoon and knead with your hands!
Add 2 tbsp of the softened butter and continue to mix until completely combined (about 2 minutes more).
Cover the bowl with plastic wrap or a kitchen towel, and let sit in a warm environment for about 1 hour or until double in size.
Grease a 9x13” baking dish with butter.
Once risen, punch the dough down and roll out into a large rectangle (1/4” thick) on a lightly floured surface.
Gently spread the remaining 4 tbsp of butter all over the surface of the dough.
Fold one half of the rectangle towards the center, and then fold the other half over the top of the first layer. You should get a trifold (three layers of dough).
Cut the dough into 12 equal squares, and then arrange them in the prepared baking dish.
Cover the dish and let the rolls rise/proof for 45 minutes until puffy (you can place them in the fridge to rise overnight).
Preheat oven to 350F. Bake the rolls for 20-25 minutes, or until the tops are golden brown.
Serve warm with butter, honey, and a sprinkle of flaky salt.
Enjoy!