1. In a large mixing bowl, combine water, yeast, and sugar. Let it stand until yeast has proofed and it is frothy or about 5 minutes.
2. Slowly add in the oil and 1 tsp salt until well combined.
3. With a dough hook on your mixer, increase your speed to medium and stir in the flour, ½ cup at a time, until the dough is no longer sticky and pulls away from the sides of the bowl. (Mine took about 3½ cups total).
4. Once the dough pulls away from the sides of the bowl, allow the mixer to continue for about 5 minutes to “knead” the dough.
5. Place the dough in a greased bowl and cover it with a damp cloth; set it in a warm place until it has doubled in size. (I always turn my oven on the lowest setting, about 170 degrees F, when I begin making bread and then turn it off when it reaches temp. That way it will be a nice and warm place for the dough to rise.)
6. Once dough has doubled, punch down dough and preheat your oven to 375 degrees F.
7. Roll dough out on a lightly floured surface until it is about 20 inches by 12 inches.
8. With a pizza cutter, cut dough lengthwise into sixths and crosswise into twelfths (aka make 72 pieces”¦ it is okay if they aren”™t even)
9. Make stacks of 4 dough squares. Lightly pinch together the bottoms of the stack and place each one into a greased muffin tin.
10. In a small bowl, whisk together melted butter, honey, and ½ tsp salt.
11. Brush stacks with the butter mixture.
12. Bake for 13-15 minutes or until golden brown. Enjoy!