Dissolve the yeast in warm water. Stir until nice and bubbly.
Mix the flour and salt in your bowl. Make a well in the center.
Add the honey and olive oil to the lukewarm water. Stir together. Tip: If you add the olive oil first, the honey will not stick to the measuring spoon.
Pour the yeast into the well of the flour and then add the honey/oil mixture. Using your Danish whisk, stir together until everything is combined.
Now, it's time to knead the dough. If doing it by hand, it's about 600 strokes. In a standup mixer, it will take about 10 minutes. Cover with a damp towel and let rise for 1-2 hours. It should double in
size.
With a wet finger, poke a hole into the dough. If the hole doesn't fill in, you are ready for the next step.
Gently punch down the dough and pull it from the sides, forming a ball. Cover with the same towel and let rise again, usually 30 minutes.
Grab an 8×4 loaf pan and butter it up. Sprinkle flour on a clean surface and place your dough on it.
Gently press the dough onto the counter in the shape of a rectangle. Using a bench scraper, divide the dough into 15 square sections. Now, start rolling them into a ball. Place them on a parchment lined sheet and cover with the same towel. Let rise until the rolls have puffed up.
Bake in the oven for 30 minutes at 350 degrees.
