In a large bowl or the bowl of your stand mixer, sieve all the dry ingredients.
Add in the Honey and give it a quick mix.
Knead the dough with hand or your stand mixer, slowly incorporating the 2 tbsp butter.
Place the dough in a greased bowl and cover it.
Let the dough rest for 60-90 minutes, until puffy.
Grease the ramekin moulds or your muffin tray with butter.
Gently deflate the dough and divide the dough into equal size pieces around 8.
Then roll each of them into long cylindrical shape.
Cut around 3/4 inch of the dough, and roll them into small balls.
Place the four balls into each of the ramekins or the cavity of the muffin tray (See Pic above)
Cover them with a clean kitchen towel and let them rise for 45-75 minutes, until they have crested over the rims ofthe ramekins or the muffin tray.
Preheat the oven to 180 Deg C
Bake the rolls in preheated oven for 25-30 minutes, until they are golden brown.
Brush the rolls with the melted butter, and let them cool for 5 minutes in the ramekins or muffin tray.
Remove them out on a cooling rack.
Serve warm with some butter, or at room temperature.