In a large mixing bowl, combine the 600g plain flour, 3 teaspoons instant yeast, and 1 teaspoon salt. Mix well.
In a separate bowl, warm the 375ml milk until lukewarm. Add 1 tablespoon honey and 1 tablespoon oil, stirring until honey dissolves.
Create a well in the center of the dry ingredients and pour in the milk mixture. Stir until a sticky dough forms.
Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic.
Place the kneaded dough in a lightly oiled bowl, cover with a kitchen towel, and let rise for about 1 hour until doubled in size.
Once risen, punch down the dough gently, divide it into 12 pieces, and shape each into a small ball.
Place the shaped rolls on a baking tray lined with parchment paper, leaving space between them.
Cover the rolls with a kitchen towel and let rise for another 30 minutes until puffed up.
Preheat your oven to 180°C (350°F).
Once risen, bake rolls in the preheated oven for 15-20 minutes until golden brown and sound hollow when tapped.
Remove from oven and let cool on a wire rack for a few minutes. Serve warm.
