Dough: Using a stand mixer* with a dough hook, place the warm milk (not scalding hot, but warm to the touch), yeast, and sugar/honey together. After a couple minutes, you should see the yeast starting to foam - that means it's activating!
Add 3 cups of flour and mix together. Add salt, softened butter, and eggs. Continue to mix on low.
Slowly add the additional 2 1/2 cups of flour. In pouring your last cup, do so slowly, watching the dough. When you've added enough flour, the dough will be soft and slightly sticky. It will barely start pulling away from the bowl. Leave the mixer on for an additional 8-10 minutes to knead.
Take your dough hook out, and cover the bowl to let the dough rest and rise for 45-60 minutes, until doubled in size.
Grease 2 baking sheets. Transfer your risen dough to a floured work surface. Gently pinch off pieces of dough, about the size of a small tangerine. Roll out each piece against your work surface, creating a rope about 8 inches long. Gently tie a single knot, like tying a shoelace. Don't worry about "pulling tight". If it's not a tight knot it's okay. It will rise and fill in. *You can also form these into standard dinner rolls by pinching off pieces of dough the size of small tangerines. Place about 1" apart on the pan. When the rolls are shaped, cover with a light kitchen towel and place in a warm, draft free place for about 30 minutes, until dough has grown slightly and is soft. Preheat oven to 350° F while the dough rises.
Create garlic butter spread by combining melted butter, herbs, and cheese together.
Using a pastry brush or spoon, use half of your butter spread and gently brush the tops of the rolls. Bake for 16-20 minutes. If the tops begin to brown too quickly mid bake, place a piece of aluminum foil over top to slow down the browning.
The rolls will be done when the bottoms are lightly golden brown. Take out of the oven and brush with remaining garlic butter spread while warm. Top with additional fresh parmesan cheese if desired.