Mix warm milk, yeast, honey, and butter in a bowl. Add pinch of salt and the flour, reserving the rest for dusting. Stir until a sticky dough forms.

Dust a work surface with flour. Knead the dough until smooth, elastic, and no longer sticky, adding more flour as needed. Form dough into a ball and place in a lightly greased bowl. Cover and allow to rise for about two hours.

Cut bakers twine into 10-inch strands and lightly coat with olive oil. Set aside until the dough balls rise. kitchen string into 4 dozen 8- to 10-inch strands. Place strings in a bowl and toss with oil to coat; set aside.

Gently punch the dough down and pour onto a lightly floured work surface. Cut the dough into 6-8 wedges and roll each one into a ball.

Place ball on a tray, cover with a cloth and allow to rise for about 45 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Lightly spray baking tray.

Place 4 pieces of string on your work surface. Crisscross strings over a center position. Place a dough ball, smooth side-down, onto the center point. Tie each string into a knot over the center of the roll. Cut excess string.

Place tied rolls onto a lightly greased baking sheet. prepared baking sheet. Repeat steps for all dough balls.

Cover rolls and allow to rise for about 30-40 minutes.

Bake for 20-25 minutes until golden brown.

Allow baked rolls to cool down. Then, cut strings off of each roll at peel the strings from each roll.

Carefully punch a small starter hole in the top of each roll, large enough to hold the cinnamon stick to create stems. Add a bay leaf or large mint leaf as a garnish.