Activate the Yeast: Combine the lukewarm water and honey in the bowl of a stand mixer. Sprinkle the active dry yeast over the mixture and let it stand for 10 minutes. Stir to combine.
Mix the Dough: Add the flour to the yeast mixture and begin kneading with the stand mixer. Add the salt, olive oil, and sesame or anise seeds, then continue kneading for 5–6 minutes, until the dough is soft and well combined.
First Rise: Transfer the dough to a lightly floured surface and shape it into a ball. Place it in a lightly oiled bowl, cover with plastic wrap, and leave it in a warm, draft-free area for about 3 hours, or until doubled in bulk.
Shape the Buns: Turn the risen dough onto a flat work surface and divide it into 6 equal pieces. Shape each portion into a ball.
Second Rise: Arrange the dough balls on a parchment-lined baking sheet. Cover and let them rise for 1–1½ hours, or until doubled in size.
Preheat the Oven: Preheat the oven to 400°F (200°C).
Bake the Bread: Bake the buns for approximately 15–20 minutes, until they are slightly browned on top. The internal temperature should reach 190–210°F (88–99°C). Avoid overbaking so the rolls remain soft rather than becoming dry.
Cool and Serve: Transfer the baked buns to a wire rack and allow them to cool before serving.
