Stir honey and dry yeast into warm water in the bowl of a mixer equipped with dough hooks. Cover bowl with a kitchen towel for about 5 minutes, until the mixture starts to foam up.
Add 1 cup of flour to the mixing bowl, Start the mixer on low setting, and gradually add remaining flour, scraping down the sides of the bowl as necessary until all the flour is combined.
Once the dough starts to pull up into the dough hooks, remove the dough from the bowl and knead to incorporate remaining flour. Spray the inside of the mixing bowl with cooking spray and return the dough to the bowl. Cover bowl with plastic wrap and allow to rise until doubled in size, about an hour.
Dust two baking sheets with cornmeal. On a work surface dusted with flour, cut dough in half, and then cut each half in half again. Continue dividing the dough until there are 16 equal-sized pieces. Roll each piece in a ball, then flatten each ball on the baking sheet. Make sure to leave a few inches between each piece of dough. Cover dough and allow to rise until doubled in size, about an hour.
Preheat oven to 425° F with a baking sheet on the bottom rack and the other rack in the middle. Place baking sheets on the middle rack. Add several ice cubes to the bottom baking sheet and quickly close the door. The steam will crisp up the outside of the rolls, so avoid opening the oven during the cooking process. Bake for 12-15 minutes or until golden brown. Remove from baking sheets and place on cooling racks.