In a standing mixer, combine warm water, instant yeast, granulated sugar, and honey. Allow to foam for 5-10 minutes.

Gradually add all-purpose flour while mixing on low speed. Increase speed and add salt. Mix until smooth and pulls away from the bowl.

Introduce cubed unsalted butter one tablespoon at a time, mixing until shiny and elastic.

Transfer dough to an oiled bowl, cover, and let rise in a warm area for 1-2 hours or until doubled in size.

Punch down the dough, divide into 8 pieces, and shape each into a 6-8 inch log. Place on a baking sheet and let rise for another 1-2 hours.

Preheat oven to 375°F. Prepare an egg wash with egg white and water, brush on rolls. Score tops with a knife.

Bake for 16-22 minutes until golden and hollow-sounding when tapped.

Allow to cool on the baking sheet for 5 minutes, optionally rub with butter, then cool completely on a wire rack.