First, in a large liquid measuring cup, dissolve honey in 1/2 cup hot water. Then add 1 cup lukewarm water, about 105-110 degrees F (so you have a total of 1 1/2 cups), 1 tbsp olive oil, and the packet of yeast to the measuring cup. Mix thoroughly to dissolve the yeast. Set aside for 5-10 minutes until the yeast has become active and the mixture has started foaming and bubbling. If after 10 minutes, nothing has happened, start again with a new set of ingredients, until the yeast appears active.

While waiting for the yeast to activate, oil a large bowl and set aside.

In a separate bowl add the flour, salt, and rosemary; stir to combine.

Once the yeast appears active, oil a wooden spoon and your hands to prevent the dough from sticking during the kneading process. Pour the yeast mixture into the flour and stir with the greased wooden spoon until almost all of the flour pulls together and forms a ball. Feel the dough. You are looking for the dough to be soft and slightly moist, but not terribly sticky. If there is still extra flour, simply add more warm water; if the dough seems too moist add more flour (although some flour will be incorporated in the kneading process).

Turn the dough out onto a lightly floured clean surface. Kneed the dough with oiled hands for 5 to 10 minutes until the dough is smooth and elastic. If the dough starts to stick to the kneading surface, lightly re-powder the surface with a little more flour. Work the kneed dough into a ball, then place the ball into the large oiled bowl, seam-side down. Cover the bowl with oiled plastic wrap and a clean towel and set the bowl in a warm draft-free area.  Allow the dough to rise for about 1 1/2 hours until it has at least doubled in size and the yeast has had time to ferment.

While the dough is rising, lightly grease then flour muffin tins (will make about 12 rolls). Once the dough has risen, oil your hands with olive oil, then begin pinching off 1 inch pieces of dough.

Roll the dough between the palms of your hands to form balls then place three balls side-by-side in each tin. Repeat this process until you've used all of the dough. Cover the tins with oiled plastic wrap and a clean towel and allow them to rise for another 45 minutes.

During the second rising, preheat oven to 400 degrees. After 45 minutes, gently brush the tops of the clover rolls with melted butter then sprinkle lightly with kosher salt and fresh cracked black pepper. Bake at 400 degrees in the upper part of the oven, for 15-20 minutes or until the muffins are golden brown and crusty. As soon as you take the rolls out of the oven, remove them from the muffin tins and allow them to cool slightly on a cooling rack.