1 cup Warm Water Under 110 Degrees F
1 teaspoon Active Dry Yeast
½ teaspoons Honey
2-¼ cups All-purpose Flour
1 teaspoon Sea Salt
Butter, For Greasing Bowls, Pans, Etc
Combine water, yeast and honey in the bowl of a stand mixer fitted with a dough hook. Allow it to sit for 8 minutes until yeast becomes foamy.
Add all of the flour and sea salt and knead on medium speed for about 8-10 minutes or until dough pulls away from the side of bowl and become smooth.
Place dough into a well greased bowl, cover it with a damp towel and allow to rise for 45 minutes.
Fold each side of the dough over onto itself on all four sides in the bowl to make a square. Put the towel back over the top of the bowl. Allow it to rise another 45 minutes. Then repeat folding the dough. This is realigning the gluten in the rolls. Cover it with a towel again and let it rise 30-45 minutes until doubled in size.
Grease two 8″ or 9″ round cake pans or a 9×13 pan with butter.
On a lightly floured work surface divide dough in half. Divide each half into 5 so you have a total of 10 rolls.
To shape rolls tuck edges of the pieces of dough under until rolls become smooth on top and round. Place rolls seam side down into the greased pan (5 in each pan if using cake pans) and cover with a damp towel.
Place shaped rolls into the refrigerator for a minimum of 4 hours or up to 2 days.
When ready to bake the rolls: Preheat oven to 500 F and remove rolls from the refrigerator while oven preheats. Allow rolls to sit until doubled in size.
Right before placing rolls in the oven mist the tops with some water.
Bake at 500 F for 10 minutes. Reduce heat to 400 F and bake 10-15 minutes more until rolls are brown on the outside and hollow sounding when top is tapped.
Remove from oven and cool 5 minutes.