Preheat the oven to 400 degrees F. And get your stand mixer ready, fitted with the flat beater attachment. Pour the instant yeast into your stand mixer bowl and pour in the warm water. Let it activate for 5 minutes until bubbly.
Once bubble, add in the honey. On low speed, add the melted butter and the eggs. Whisk the salt into the flour and Slowly add the flour one cup at a time- until fully incorporated and the dough starts to pull away from the sides of the mixing bowl. Add more flour if it is too sticky.
Next, switch to the dough hook attachment and mix just a few times. You basically just want to get the dough ready to knead 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 baking spray or grease with butter 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 about 25 minutes, or until the tops are golden brown and the rolls are cooked through. Remove from the oven and brush with more melted butter if desired, and sprinkle with a little Maldon sea salt flakes. Enjoy!