Start by measuring honey into a liquid measuring cup or bowl. Add the warm water (use a thermometer to get an accurate reading) and stir in the yeast. Let sit so it can do its thing, about 5 to 10 minutes.

Add two tablespoons of olive oil and stir.

In the bowl of you mixer (fitted with the paddle attachment); measure 4 cups of bread flour and two teaspoons of kosher salt. Stir to combine.

With the mixer on low, gradually stream in the liquids. Use a spatula to get it all out of the cup. Mix just until combined and then switch to your bread hook. You could knead this by hand but it would take 6-8 minutes. Turn the mixer back on to medium-low and let it go for 3-4 minutes or until the dough pulls away from the sides.

Turn out the dough onto a well floured surface and continue to knead for 3-4 more minutes.

Place the dough into a well oiled bowl and toss it to coat. Cover with a tea towel and stick it in a warm, dry place for 40 minutes.

While the dough is rising, make the herb butter. Add softened butter, minced herbs, garlic, 1/2 cup of the grated Parmesan and salt into a small bowl. Mix well.

After the time is up, punch it down and stretch it into a rectangle. Spread 3/4 of the butter over top of the rectangle. Place the remaining butter in a small saucepan and heat over low to melt. Fold the dough in half lengthwise and then cut in half. Cut into twelve even strips. Open each strip and cut in half at the middle. Tie in a knot, tucking the ends under OR twist into breadsticks.

Bake in a preheated 375° degree oven for 15 to twenty minutes. Remove brush with melted herb butter and sprinkle with a little remaining Parmesan. Serve warm.