Soften yeast in warm water. In a large mixing bowl beat together butter or margarine, honey, and salt. Add 1 cup of the flour and 1/3 cup milk. Stir until well combined.
Beat in eggs. Add softened yeast; beat well. Stir in remaining flour and poppy seed until smooth. Transfer to a greased bowl. Cover and let rise in a warm place until double (about 2 hours). Refrigerate for 4 hours or overnight.
Punch down dough. Turn out onto a lightly floured surface; divide into quarters. Set one portion aside. Divide each of the remaining portions into 6 pieces, making a total of 18.
With lightly floured hands, form each piece into a ball, tucking under edges. Place each ball in a greased muffin cup. Divide reserved dough into 18 pieces; shape into balls.
With a floured finger, make an indentation in each large ball in the muffin cups. Press a small ball into each indentation. Cover and let rise until nearly double (30 to 40 minutes). Bake in a 325 degree F oven for 10 to 12 minutes. Do not brown. Remove from pans and cool. Transfer to freezer bags. Seal, label, and freeze up to 1 month.
To serve, partially uncover rolls. Let stand at room temperature for 15 minutes. Uncover completely; place on a greased or parchment-lined baking sheet. Brush with a little milk. Bake in a 375 degree F oven for 10 to 12 minutes or until brown. Cool. Makes 18 rolls.