Whisk the yeast into the mixture and let it sit for 4 minutes. Then, pour the mixture into the bowl of a stand mixer (you’ll need to use a rubber scraper to get the settled honey from the bottom of the measuring cup).

Add 7 cup of flour and salt to the stand mixer. Mix with the dough hook on low speed until the flour is absorbed into the wet ingredients. Keep adding more flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl and the dough is not sticky, just slightly tacky.

Knead on medium speed for 3 minutes. Then, transfer the dough to a large greased bowl. Cover the dough with a clean kitchen towel, and let the dough rise for 20 minutes.

Grease a standard rimmed baking sheet (18”x13”) with nonstick cooking spray; set aside.

Punch the dough down and divide the dough into 30 pieces. Working quickly, roll the dough into balls and place them on the prepared baking sheet (make 6 rows of 5).

Cover the dough with a kitchen towel again. Move the oven rack to the middle position and preheat the oven to 400 degrees F.

Once the oven has preheated, remove the towel from the rolls and bake for 15-18 minutes, or until the rolls are light golden brown on top and baked through.

Melt 4 Tablespoons of butter in a small bowl, and brush the tops of the rolls with the butter. Serve.