Proof yeast in ¼ C warm water with honey, until creamy. Combine all of the dough ingredients in stand mixer or in a bowl and combine until a smooth dough forms. Knead in mixer or by hand 8 minutes.
Place the dough in a greased bowl and cover with greased plastic wrap and set in warm, draft free area to double in bulk.
Gently deflate the dough, and transfer it to a lightly greased work surface. Let rest 5 minutes to relax gluten.
Divide the dough into 18 pieces. Roll them into balls with your palm on top of dough against clean work surface in a circular motion.
Lightly butter two 8″ square or round cake pans. Place 9 rolls in each pan.
Cover the pans, rise until doubled. In the meantime, preheat oven to 350F and make garlic butter. (Garlic Butter: Melt butter in saucepan over medium heat, strain off white solids off of top of melted butter, discard. Set clarified butter aside. Mince garlic finely, add salt to pile of garlic on cutting board and drag back of knife over it until a smooth paste forms. Stir into melted butter.)
Remove plastic and bake in oven for 22 to 24 minutes, until golden and 190 degrees internal temperature.
Remove the rolls from the oven, and brush with the garlic butter. After a couple of minutes, turn them out of the pan onto a cooling rack.