Step 1
Combine warm milk yeast honey and butter in a bowl; stir. Add salt and most of the flour reserving the rest for dusting. Stir using a wooden spoon until a sticky dough forms.
Step 2
Dust a work surface with the leftover flour. Knead the dough until smooth elastic and no longer sticky adding more flour as needed. Form dough into a ball that springs back lightly when pressed.
Step 3
Transfer dough to a lightly greased bowl cover with greased foil and let rise in a warm place until doubled in size about 1 1/2 hours.
Step 4
Meanwhile cut kitchen string into 4 dozen 8- to 10-inch strands. Place strings in a bowl and toss with oil to coat; set aside.
Step 5
Press risen dough down on a work surface; reserve 3 to 4 tablespoons for forming \stems.\ Cut remaining dough in half and cut each half into 6 wedges. Roll each into a round ball by cupping your hand over the dough and pressing and rolling lightly in a circular motion for 10 to 15 seconds. Cover and let rest for 15 minutes.
Step 6
Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with silicone liners.
Step 7
Place 4 pieces of string on your work surface. Crisscross strings over a center point into a star formation. Place a dough ball smooth side-down onto the center point. Firmly tie each string into a knot over the center of the roll. Snip off excess string using scissors.
Step 8
Place tied roll onto a prepared baking sheet knot side-down. Repeat with remaining strings and dough balls.
Step 9
Let rolls rise for about 30 minutes.
Step 9
Sift a little flour on top of rolls. Shape reserved dough into \stems\ and place them on the sheet next to the rolls.