I n a bowl combine yeast, sugar, and half of the luke warm water. Let sit for 15 min.
Add remaining water, honey, salt, cubed butter, and flour to bowl. Knead until dough starts to pull away from the bowl. Then hand knead for 10 minutes.
Transfer the dough to a lightly greased bowl and cover for 45 minutes. Dough should double in size.
Lightly flour your work surface to place your dough on. Split dough into two equal sizes and use your fingers to gently pat the dough into a thin rectangle. Make sure to press all over to remove any air pockets.
Roll dough tightly starting at the small end. Then tuck the ends under to create some tension on the surface.
Place each loaf into a lightly greased loaf pan seam side down. Cover for 45 minutes. Dough should double in size.
Preheat oven to 390 degree F
Bake loafs for 25 to 30 minutes until golden brown.
Dump loafs onto cooling rack, then brush tops with melted butter.
Let cool before cutting.