Activate the yeast

• Mix the warm water, honey and active dry yeast in a bowl.
• Let it sit until nice and bubbly.

Make the dough

• Add the melted butter, salt and most of the flour.
• Mix with the dough hook until a dough forms.
• Add the remaining flour and mix until the dough no longer sticks to the walls of the bowl.

First rise

• Cover the bowl with a clean kitchen towel.
• Let the dough rest until doubled in size.

Shape the loaves

• Punch the dough down to release the bubbles.
• Split it in two, roll each piece into a rectangle, then roll up into cylinders.
• Place each cylinder in a buttered loaf pan.

Second rise

• Cover the pans and let the dough rest until doubled in size.

Bake

• Preheat the oven to 180 °C (350 °F).
• Bake until nicely golden brown.

Cool before slicing

• Transfer the loaves to a wire cooling rack right away so they don't get soggy on the bottom.
• Let them cool completely before slicing.