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 bowl. Stir in the honey.
On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. (Now, on the TV show, Kelsey adds the salt after the flour and when she pretty much has the dough ready. I added the salt on step 3 but you can try it either way).
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.
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 a little, just a little and shape.
On a flat surface dusted with flour, knead the dough just a few times, and flatten out.
Using a pastry or dough scraper, portion the dough into 24 even servings. Form the rolls into desired shape and place in a cast iron skillet or on a baking sheet spaced evenly apart. (if using the cast iron skillet, make sure you coat the skillet with cooking spray or veg oil before you place the rolls in the oven)
Set aside in a warm place (next to the oven works!) and allow to rise approximately 20 minutes, or until doubled in size. Brush the rolls with melted butter.
Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.