Combine warm water, yeast and honey in a large lidded (not airtight) food container. (I use a large 6-quart lidded food storage container. Allow yeast to begin to activate for about 2-3 minutes or until fine bubbles begin to form on the surface. Add the buttermilk and all other ingredients except the melted butter. Stir with a strong handled spoon (you can also use a heavy-duty stand mixer with the dough hook attached. I like to use one of these guys.

Cover the container lightly (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top); anywhere from 1-2 hours, depending on how warm your kitchen is, the humidity, etc. The dough can be used immediately after the initial rise, though it is MUCH easier to handle when cold. Refrigerate in the same lidded container and use over the next 7 days.

When you're ready to bake, grease a 12 cup muffin pan with a bit of softened butter. Dust the surface of the refrigerated dough with flour and cut off one third of the dough, about 1½ pounds.

Place the dough on a floured surface and turn over several times to coat with flour. Divide the dough into twelve equal portions and roll each piece in flour to coat. This will make the dough much easier to work with.

Shape each piece into an 8-inch rope by rolling in your hands or on the counter. Dip one 8-inch rope into the melted butter then place in one of the prepared muffin cups in a spiral shape. Start with one end and just form a circle. Tuck the out end of the dough rope underneath a bit to make a neat circle. Repeat with remaining portions of dough. If there is any butter left, gently brush the rest on the tops of the spirals. Cover loosely with a clean kitchen towel and allow to rest until doubled in size. This may take anywhere from 25-40 minutes, depending on the day, humidity and warmth of the kitchen.

While dough is rising, preheat oven to 350˚F. When rolls are doubled in size, bake until golden brown, about 20-25 minutes. Remove from oven and allow to cool in pan for 5 minutes, then remove to a cooling rack. Try not to eat too many right away, or the bread basket will look quite pitiful at dinner time! ;)