Add the dry active yeast into a small bowl with some of the lukewarm water and stir to dissolve. Let it sit for about 3-5 minutes or until you notice some bubbles at the surface.
Combine the flour and salt into a medium size bowl and whisk together. Create a well in the middle and add the yeast, honey, and water.
Using a spatula or wooden spoon, mix all the ingredients together until the water is absorbed by the flour and a shaggy mass is achieved.
Scrape the side of the bowl, then coat the sides and bottom with some oil or dust with flour.
Place a plastic cover or cloth over the bowl and allow the dough to rest for 4 hours. Alternatively, you can place it overnight in the refrigerator and use the dough the next day.
Line two flat baking sheets with parchment paper and set them aside.
Turn the dough over on a working surface dusted with flour.
Divide the dough into 12 equal parts or scale at 70 grams each.
Gently shape each dough piece into a round roll. Place onto line baking tray spacing each roll about 3-4 inches.
Sprinkle some flour onto the rolls and cover with plastic or cloth. Allow the buns to proof in a warm place for about 45-60 minutes or until they have doubled in size.
Pre-heat the oven to 200°C (390°F) once you notice the rolls are almost fully proofed.
Lightly score the top of the rolls with a serrated knife to give them an artisan bakery look.
If you are not comfortable scoring dough then skip this step.
Bake the bread rolls for 16-18 minutes or until golden light brown in color.
Allow to cool on a wire rack and serve warm.
Enjoy your no-knead crusty bread rolls.