Mix honey with warm water and then sprinkle dry yeast. Leave for the yeast to activate, around 5 minutes.
Into a stand mixing bowl, add in the rest of the ingredients including the yeast mixture. Mix to incorporate and then knead for 10 minutes. Make the dough into a ball and place it into an oiled bowl. Coat the top surface with some oil and cover the bowl tightly with a cling film. Leave for the dough to rise until double its size in a warm and draft free place.
After doubled in size, place the dough on a working surface and lightly knead it into a log. Cut it into 12 equal pieces and form each piece into a ball.
Arrange the balls in a buttered 10 1/4 inch (26 cm) cast iron skillet, leaving an empty space in the middle. Place a 6 inch (15 cm) pan that has been buttered on the outside, in that empty space. Brush the balls with some melted butter and cover the skillet loosely with a cling film. Set aside for the balls to puff up a bit, around 30 minutes.