In a large bowl, combine the water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups of the flour and the salt, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work the additional 1/2 cup flour (you don’t need to use all if it is not needed) in to the dough, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
Heat a saucepan over medium heat and add the butter. Immediately begin whisking. Stir as it bubbles, and after 2 to 3 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately and stir in the garlic cloves. Set aside.
Preheat the oven to 350 degrees F.
After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin, roll it out into a large thin rectangle or oval. Pour the browned butter over top and brush it all over the dough. Make 4 long cuts lengthwise and then about 8 cuts horizontally so you have 2-inch squares of dough.
Brush a muffin tin with extra melted butter or spray it with nonstick spray. Gather a few of the squares together (about 4), sort of pinching the ends together and stuff them into each muffin tin. Place a towel over the tin and let them sit in the warm place for 20 minutes.
Bake for 25 to 30 minutes, until the tops are golden and the rolls are puffed. Remove from the oven and brush them with the melted herb butter.