In a small bowl, combine the warm water, yeast, and honey. Stir until combined, then let the mixture sit for 5 to 10 minutes, or until it becomes foamy.
Add the flour and salt. Mix until a shaggy dough forms, then continue working the dough until everything is fully incorporated.
I used a stand mixer with a bread hook, but you can transfer the dough to a lightly floured work surface and knead for 15 minutes, or until the dough is smooth and elastic.
Place the dough back into the bowl, cover with plastic wrap, and let it rise for about 2 hours.
Turn the dough onto a lightly floured surface with the smooth side facing down. Gently press and stretch it into a long rectangle, removing as much air as possible.
Fold the dough like a book. 1. Fold the bottom edge up to the center. 2. Fold the top edge down to meet the center. 3. Fold the right side toward the center. 4. Fold the left side over the top, creating a compact rectangle.
Gently press the folded dough to remove any remaining air. Flip it over, roll it into a tight log, pinch the ends closed, lightly coat with olive oil, wrap in plastic wrap, and let it rest at room temperature for another hour.
Turn the dough onto a lightly floured surface and gently press out the air. Divide it into 8 equal pieces, about 2.8 ounces each.
Roll the dough through a pasta machine, gradually thinning it until it reaches the #4 setting. If using a rolling pin, roll the dough until it has doubled in length and is evenly thin.
Starting with the long edge, roll the dough into a tight log. Pinch the ends together and tuck them underneath to create a smooth ball.
Place the dough balls on your work surface, cover with plastic wrap and a kitchen towel, and let them rise for 30 minutes.
Preheat your oven to 350°F. Place an oven-safe dish on the bottom rack of the oven.
Lightly dust each dough ball with flour. Using an apple corer, press straight down into the center of each ball, stopping just before you cut all the way through. Carefully remove the corer and flip the dough ball upside down
Cover the shaped rolls with plastic wrap and let them rest for 10 minutes.
Using a spatula, carefully flip each roll over back over and transfer it to a parchment-lined baking sheet.
Fill the oven-safe dish with a handful of ice cubes to create steam while the bread bakes. Lightly dust the tops of the rolls with a little more flour.
Bake for 15 to 20 minutes, or until the rolls are golden brown. Let cool slightly before serving.
