In a large bowl, dissolve yeast in warm water. Add the honey, oil, salt and 6 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
Divide dough into four portions. Roll three portions into 12x5-in. rectangles. Cut each into twelve 2-1/2x2-in. rectangles. Roll remaining dough into an 18x5-in. rectangle. Cut into thirty-six 1/2-in.-wide strips.
To form bow ties, wrap a strip around the center of each rectangle. Place on baking sheets coated with cooking spray. Cover and let rise in a warm place until doubled, about 30 minutes.
Pinch centers to shape like bow ties. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks.
Editor’s Note: This recipe does not use any all-purpose flour.