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If you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, instant yeast, and fresh thyme leaves. Add the water. Mix until the flour is absorbed. Cover with plastic wrap or a tea towel or cloth bowl cover. Place in a warm spot to rise for 1.5 to 2 hours.
If you are using active dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. Let it stand for about 10 to 15 minutes or until the mixture is foamy. Meanwhile, in a large bowl, whisk together the flour, salt, and thyme. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed. Cover with plastic wrap or a tea towel or cloth bowl cover. Place in a warm spot to rise for 1.5 to 2 hours.
Preheat the oven to 425ºF. Using two forks, punch down your dough. Divide the dough roughly into 6 portions. Using the two forks, scoop up half of each of these portions and plop each into a buttered muffin cup. Let the dough rise for about 17 to 20 minutes or until it has risen to just above the top of the muffin cups.
Bake for 15 minutes. Reduce the heat to 375º and bake for 10 to 15 minutes longer. Remove from the oven and turn the rolls onto a cooling rack or directly into a bread basket. Pass the butter.