In a small bowl, combine 1 packet of active dry yeast with ¾ cup warm water (110°F/45°C) and 1 tablespoon honey or sugar. Stir gently and let sit for 5-10 minutes until foamy.

In a large mixing bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt. Create a well and pour in the yeast mixture and 2 tablespoons olive oil. Stir until a soft dough forms, then knead until cohesive.

Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a towel, and let it rise in a warm area for about 1 hour or until doubled in size.

Prepare a muffin tin by greasing each cup with cooking spray or lining with paper liners.

Once risen, punch down the dough and divide it into 12 pieces, rolling each into a ball. Place in the prepared muffin cups and brush with half the garlic butter.

Preheat the oven to 375°F (190°C) and let the muffins rest for an additional 10 minutes.

Bake for 18-20 minutes until golden brown and slightly puffed.

Brush the warm muffins with remaining garlic butter and sprinkle with Parmesan if desired.