In the bowl of the stand mixer, whisk together the flour, instant yeast, and salt.
Stir together the warm water, yogurt (or buttermilk), honey, and 6 tablespoons of melted butter. Mix into the flour until the dough starts to come together. Attach the dough hook and mix on 2 for about 6 minutes. The dough should be smooth and elastic.
Put the dough into the oiled rising bowl and turn to coat. Cover with plastic wrap and a kitchen towel. Let the dough rise in a draft free spot at warm room temperature until the dough doubles, about 1-½ to 2 hours.
Dust your work surface with flour. Punch down the dough, then halve it. Wrap one half in the plastic wrap and set aside. Roll the other half into a 12x12-inch (30.5x30.5 cm) square. You may have to roll slightly larger then trim the ends to even out the square.
Brush the surface of the dough with about ½ tablespoon of the remaining melted butter. Cut into 6 equal strips, then stack the strips on top of each other. Cut through the layers into 6 equal pieces, then place each into a buttered muffin cup, standing up so the layers are visible. Gently fan them open. Repeat with the remaining dough.
Cover with a tea towel and let the rolls rise in a draft free spot at warm room temperature until the dough doubles, about 1 to 1-½ hours.
Place the rack in the middle and preheat the oven to 375° F/190° C.
Remove the towel and bake the rolls until they are golden brown, about 20 to 25 minutes. Brush them with the remaining melted butter, then transfer to a rack and allow to cool for about 20 minutes before serving.
To use active dry yeastMix the active dry yeast with the warm water and honey and let it stand until it foamy, about 5 minutes. Proceed with Step 1.Buttermilk substituteIf you don't have buttermilk, combine 1 tablespoon vinegar or lemon juice with enough skim milk to equal ¾ cup, then let it stand for about 20 minutes before mixing with the remaining ingredients.