Preheat the oven to 400 degrees F and get your stand mixer ready, fitted with the paddle attachment.
Combine the instant yeast with the warm water. Let it activate for 5 minutes until bubbly. Pour the yeast/water mixture into your mixing bowl. Stir in the honey.
On low speed, add the ½ cup melted butter, eggs, olive oil and rosemary.
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. Add the salt and mix a little more.
Next, switch out the paddle for the dough hook attachment and mix just a few times. You basically just want to get the dough ready to knead and shape.
On a flat surface dusted with flour, knead the dough just a few times, and flatten out.
If making rolls, using a pastry or dough scraper, portion the dough into 24 even servings (or 12 if making half). Form the rolls into desired shape and place in a cast iron skillet, dutch oven or on a baking sheet spaced evenly apart. (if using the cast iron skillet, make sure you coat the skillet with cooking spray or vegetable oil before you place the rolls in the oven). If baking a loaf, place the dough into a loaf pan or round baking pan.
Cover with a clean kitchen towel and set aside in a warm place (next to the oven works!) and allow to rise approximately 20 minutes (for the rolls) or up to one hour for the loaf, or until doubled in size. Brush the rolls or loaf with melted butter and sprinkle on some of the rosemary (optional) and bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter if desired.