Get a large bowl out and grease generously with butter. Turn the dough out onto the counter, shape into a rough ball, and place into the greased bowl. Turn the dough over a few times to coat with butter so it won’t stick.
05Cover with a kitchen towel and put in a warm spot to rise until doubled in size (about and hour). I like to do this in the oven with just the light on.
06When the dough has risen give it a quick punch to deflate. Tear off palm sized pieces of dough and shape into rounds. With the dough in the fingers of both hands, pull the right and left sides of the dough down and under. Turn the dough 90º in your hands and do it again (so it’s like the north, east, south, and west sides of the roll have been pulled under). The top should now look taunt and smooth. Put the roll on your counter (no need to flour), and cup your hand over it. Gently move your hand in a quick circular motion. You’ll feel the dough take shape and slightly firm up under your hand (this only takes about 3 seconds to do).
07Place the rolls on lined baking sheets, leaving a couple of inches between them, and cover with a clean kitchen towel. Let rise on the counter for 30 minutes. Preheat your oven to 400ºF while the buns rise.
08Stir together the melted butter and honey.
09Just before you put the buns in the oven, brush the tops with honey butter. Bake for 10 minutes, until the tops are golden brown. If using as dinner rolls, brush the tops with honey butter again straight out of the oven.