Add the water to the mixing bowl, and then stir in the yeast.

Add the oil and honey to the bowl and mix together.

Measure the flour into the bowl, and then the salt last.

Combine all the ingredients together using your hands, a spoon or a spatula. Once the dough starts to come together switch to just using your hands and squeeze dough through your fingers in order to incorporate all the ingredients evenly. The goal with this first stage of the mixing is just to get all the ingredients properly hydrated and combined into a shaggy mass with no real structure and should take no more than 5 minutes.

Let the dough sit and rest for 5 minutes.

Moisten your hands with water and stretch and fold the dough x3, waiting 5 minutes between each set.

Place the dough in an oiled container, cover it, and allow it to bulk ferment for about 1 hour, until you notice a 50-75% increase in size, you notice air bubbles on the surface, and when you poke the dough it springs back.

To PRE-SHAPE the dough: Dump the dough onto a very lightly floured surface. Divide dough into equal portions. 12 portions = approximately 52g per roll.

De-gas the dough by patting out the air bubbles. Fold the edges of the dough into the center to begin making a ball. Placing the seam side down, roll the dough around with a light hand in a circular motion to create a small dough ball.

Place into a parchment-lined or lightly greased baking dish, allowing space between them. Cover tightly with plastic wrap.

Optional: Refrigerate, covered, for up to 18 hours. Remove from the refrigerator 1.5-2h prior to baking to let the dough come back to room temperature continue to BAKING.

If not refrigerating, cover and allow to rise (final proof) for approximately 1 hour until puffy and the dough rises another 1-2 inches.

Optional: To create an egg wash, beat together 1 egg and 1 Tbsp water. Brush egg wash over the rolls just before placing in the oven.

Bake at 350°F for 20-25 minutes or until the internal temperature reaches at least 190°F (max internal temp of 210°F) and the crust is golden brown.

Optional: Immediately brush with butter and sprinkle with flake salt.