In a large bowl, combine six cups flour, salt and yeast. Stir until well blended.
In a medium saucepan, combine a half cup of butter, milk, honey and eggs. Cook over a medium heat until a thermometer reads 130 degrees (butter may not be completely melted). Add cheese and egg mixture alternately to dry ingredients, mixing until soft dough forms. Gradually stir in remaining flour.
Turn dough onto a slightly floured surface. Knead about 10 minutes or until dough becomes soft and elastic. Transfer to large greased bowl.
Melt remaining butter in small saucepan. Brush top of dough with half of melted butter and cover. Let rise in warm place for one hour or until doubled in size.
Turn dough onto a lightly floured surface and punch down. Shape dough into 3 inch balls and place with sides touching in greased 9-inch round cake pans. If necessary, remelt remaining butter. Brush tops of rolls with melted butter and cover. Let rise about one hour in pan or until doubled in size.
Preheat oven to 375 degrees. Bake 30 to 35 minutes or until golden brown. Cool completely and store in airtight container. To reheat, bake at 350 degrees for three to five minutes.
Originally Submitted
7/30/2009
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