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1
Dissolve the yeast in the warm water in a medium bowl; set aside until foamy, about 5 minutes.
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2
Stir the buttermilk and honey into the yeast mixture; set aside.
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3
Stir together the flour and salt in the bowl of a stand mixer fitted with a dough hook, make a well in the center of the dry ingredients, pour in the yeast mixture, and mix on low speed until evenly incorporated, about 2 minutes.
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4
Increase the mixer speed to medium low and add the measured unsalted butter, a few pieces at a time, letting it completely incorporate before adding more.
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5
Mix the dough until smooth, elastic, and slightly soft, about 10 minutes total.
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6
Coat a large bowl with unsalted butter, place the dough in the bowl, and turn to coat.
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7
Cover with a damp kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
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8
Meanwhile, coat a 13-by-9-inch baking dish with unsalted butter.
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9
Once the dough has risen, divide it into 2 equal pieces.
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10
On a lightly floured surface, roll out 1 piece into a 12-by-10-inch rectangle, keeping the second piece covered with a towel.
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11
Cut the rolled rectangle of dough lengthwise into 5 strips.
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12
Cut each strip into 3 smaller rectangles.
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13
Reserve 2 tablespoons of the melted herb butter.
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14
Spread a heaping 1/2 teaspoon of the remaining herb butter on a rectangle, fold the rectangle in half, and set aside.
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15
Repeat with the remaining rectangles.
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16
Repeat the entire process with the second piece of dough.
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17
Arrange the rolls seam-side down in the prepared baking dish, 6 across and 5 down.
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18
Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
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19
Meanwhile, heat the oven to 350 degrees F and arrange a rack in the lower third.
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20
Once the dough has risen, brush the reserved 2 tablespoons of herb butter over the top of the rolls and sprinkle with the fleur de sel.
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21
Bake until the bottoms and tops of the rolls are golden brown, about 40 minutes.
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22
Remove from the oven, let cool 5 minutes, and serve.
