Knead. Combine all ingredients in a large bowl or stand mixer. (If using a bread machine, skip step 2 and allow the machine to complete the full cycle.). Mix and knead until windows (translucent areas) appear in the dough when it's stretch out. If the dough still seems dry, add a bit more water.
The first rise. Shape the dough into a ball and place it in a clean, lightly oiled bowl to rise. Cover with plastic wrap or a damp tea towel and allow to rise in a warm place for 1 hour, or until doubled in size. (A slightly warmed but turned-off oven is a great place for dough to rise.)
Divide and shape. Turn out the dough onto a clean surface and divide into 12 pieces with a sharp knife. Shape the pieces into balls by pinching the bottoms until the tops are round and smooth. Line a rimmed cookie sheet with parchment or spray with nonstick cooking spray, and place the dough balls on the sheet.
The second rise. Cover with greased plastic wrap and set in a warm place to rise until very puffy, about 45 minutes. Towards the end of the rising time, preheat the oven to 350℉. Make the honey butter by combining all the ingredients in a small bowl. Remove the plastic wrap and brush the rolls with the honey-butter mixture.
Bake. Bake for 18-20 minutes, until golden brown. Remove to a wire rack to cool, or simply serve off the baking sheet.