In a small bowl, combine warm water, active dry yeast, and honey. Allow to sit for 5 to 10 minutes until foamy.

In a large bowl, whisk together flour and salt. Pour in the activated yeast mixture and olive oil, stirring until a soft dough forms.

Transfer dough to a floured surface and knead for 5 to 7 minutes until smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, cover, and let it rise in a warm spot for about 1 hour, or until doubled.

Preheat oven to 375°F (190°C) and grease or line a muffin tin.

Punch down the risen dough, divide into 12 pieces, and roll into balls. Place in muffin cups and brush with half the garlic butter topping.

Let the muffins rest for 10 minutes to puff up.

Bake for 18 to 20 minutes until tops are golden brown.

Brush the tops with remaining garlic butter mixture and sprinkle with optional Parmesan and herbs.