Stir the yeast into the water and let it sit for five minutes.

Place the flour in a large bowl; then add the water-yeast mixture and the honey. Stir until you cannot stir it anymore; then begin to knead it. Add the oil slowly as you continue kneading it until it is well mixed.

Place the dough in an oiled bowl, cover it with plastic wrap or a towel, then let it rest at room temperature for two hours or until doubled in bulk.

Place the dough on a lightly floured work surface; then roll it out into a thickness of 1/2 inch. (You may need to do this in batches.) Ideally you should have a segment of dough that is at least 8 inches wide so you can cut it into 8-inch (or longer) strips.

Slice the dough into strips that are about 1/2 inch by 8 inches. Then, using your hands, roll the strips slightly to smooth them and round them. Place the tubes on a baking sheet lined with parchment paper.

Bake in a 400 degree (F) oven for 20 minutes or until golden brown.