• Combine warm milk, yeast, honey, and melted butter in a bowl. Stir in salt and most of the flour until a sticky dough forms.
• On a floured surface, knead the dough until smooth and elastic, adding more flour as needed. Form into a ball.
• Place the dough in a lightly greased bowl, cover with greased foil, and let it rise in a warm place until doubled in size, about 1.5 hours.
• Cut kitchen string into 4 dozen 8- to 10-inch strands and toss with vegetable oil. Set aside.
• Punch down the risen dough. Reserve 3 to 4 tablespoons for stems. Divide the remaining dough in half, then into 6 wedges each. Roll wedges into balls and let them rest, covered, for 15 minutes.
• Preheat your oven to 375°F (190°C) and line two baking sheets with silicone liners.
• Arrange 4 oiled string strands in a crisscross star pattern on a surface. Place a dough ball smooth-side down at the center. Tie the strings tightly over the dough and trim any excess.
• Place the shaped rolls on the prepared baking sheets, knot-side down. Repeat with the remaining dough balls.
• Allow the rolls to rise for another 30 minutes.
• Sift a little flour over the rolls. Shape the reserved dough into small stems and place them on the baking sheet next to the rolls.
• Bake in the center of the oven for 20 to 25 minutes, or until lightly browned.
• Let the rolls cool for 15 minutes. Carefully remove the strings from the tops, peeling them down. Cut a small hole in the top of each roll and insert a stem. Transfer to a serving platter.

Optional

• For a shinier appearance, an optional egg wash can be applied to the rolls before baking.