Preheat the oven to 325 degrees. Whisk together the honey and warm water in the bowl of your stand mixer. Sprinkle the yeast over the water mixture. Allow to stand for 3-5 minutes to let the yeast bloom. Add in the egg white powder, arrowroot, allulose, cream of tartar and salt. Start the mixer with the whisk attachment on low speed. Gradually increase the speed until full. Mix on full speed for 5 minutes. Reduce speed to low, add in the egg yolk powder and mix just until combined and no lumps are left. Using an ice cream scooper portion the batter into 9 rolls and place on a greased and parchment paper lined baking dish. Bake for 20 minutes. In a microwave safe bowl heat the ghee or butter until melted. Mix in the rosemary and thyme. Remove the rolls from the oven and pour the butter mixture evenly over the top. Return the rolls to the oven for 10 more minutes. Allow to cool in the pan for 5-10 minutes. These rolls are best served warm. Enjoy and Happy Thanksgiving!