Combine 1 packet of active dry yeast with 1 cup of warm water and 1 tablespoon of honey in a small bowl. Stir gently and let it sit for 5-10 minutes until frothy.

In a large mixing bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon of salt. Add the activated yeast mixture and 2 tablespoons of olive oil. Mix until a soft dough forms.

Dust a clean surface with flour and knead the dough for 5-7 minutes until smooth and elastic.

Lightly oil a bowl, place the dough inside, cover, and let it rise in a warm spot for about 1 hour or until doubled in size.

Grease a 12-cup muffin tin with cooking spray or line with muffin papers.

After the first rise, punch down the dough, divide it into 12 equal pieces, shape into balls, and place in muffin cups. Brush half of the garlic butter mixture over the dough balls.

Preheat the oven to 375°F (190°C) while the dough rests for 10 minutes.

Bake for 18-20 minutes or until golden brown.

Remove from oven and brush tops with remaining garlic butter mixture. Optionally sprinkle with grated Parmesan and fresh herbs.