Start by combining the warm water and honey in a mixing bowl. Sprinkle the active dry yeast over the water and let it sit for about 10 minutes. You should see it begin to foam, indicating that the yeast is awake and ready to rise.

Once the yeast is foamy, add the salt and olive oil to the mixture. Slowly incorporate the flour, one cup at a time. Mix until the dough comes together and pulls away from the sides of the bowl.

Transfer the dough onto a lightly floured surface. Knead it for about 10 minutes until it becomes smooth and elastic. This step is vital for developing the gluten, which gives the rolls their texture.

Shape the dough into a ball and place it in a greased bowl. Cover it with a damp cloth and let it rise in a warm area for about an hour or until it doubles in size.

After the dough has risen, punch it down to release the air. Divide the dough into equal pieces. Shape each piece into a ball and place them on a baking sheet lined with parchment paper.

Cover the rolls with a cloth and let them rise again for another 30 minutes. This second rise allows the rolls to become airy and light.

While the rolls are rising, preheat your oven to 450°F (230°C). If you have a baking stone or a cast iron skillet, place it in the oven to heat up as well.

Right before placing the rolls in the oven, set a small oven-safe pan at the bottom of the oven. Pour hot water into it just after you put the rolls in. This steam will give you that desired crust.

Bake the rolls for about 20-25 minutes or until they are golden brown. You can tap the bottom of a roll; if it sounds hollow, they are done.

Remove the rolls from the oven and let them cool on a wire rack. This step helps maintain texture.