Proof yeast in ¼ C warm water with honey, until creamy. Combine all of the dough ingredients in stand mixer (fitted with a dough hook) or in a mixing bowl and combine until a smooth dough forms. Knead in mixer or by hand 8 minutes until smooth and elastic.

Place the dough in a greased bowl and cover with greased plastic wrap and set in warm, draft free area to rise to double in bulk (60 minutes).

Gently deflate the dough (punch down), and transfer it to a lightly greased work surface.  Let rest 5 minutes.

Roll dough into balls (a little larger than a golf ball) with your palm on top of dough against clean work surface in a circular motion. Repeat with all of the dough.

Lightly butter two 9x13 pans. Add the rolls to the pans, 1-2 inches apart.  They need room to rise.  (You may need extra pans, depending on the size of the dough balls you use.

Remove the rolls from the oven, and brush with melted butter. After a couple of minutes, turn rolls out of the pan onto a cooling rack.

Yield: 3 dozen rolls. (More or less depending on the size.)