In the bowl of a stand mixer, fitted with the paddle attachment, combine the yeast, sugar, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.

On low speed, add 1/2 cup melted butter, and eggs. Add the 2 teaspoons salt. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.

Preheat the oven to 400 degrees F. Lightly butter or spray with cooking spray a cast iron skillet or baking sheet.

Lightly flour your work surface and knead the dough by hand a few times. Portion the dough into 24 even servings. Form the rolls into desired shape and place in a cast iron skillet or on a baking sheet spaced evenly apart. Set in a warm place and allow to rise 20-40 minutes, or until doubled in size. Brush the rolls with melted butter.

Bake for 20- 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.