Ingredients
2 tablespoons (20g) active dry yeast* (instant works, too) OR 2 packets of yeast
1/2 cup (120g) warm water (90 to 110 degrees)
1/2 cup (113g) butter, softened (can use oil)
1/4 cup (88g) honey (can use cane sugar or maple syrup)
3 large eggs (comments have said flax eggs work for those with allergies)
1 cup (245g) lukewarm buttermilk or milk (or milk substitute), 95-100 degrees
4½ to 5 cups (630g) whole wheat flour
1 ½ teaspoons (10g) sea salt (regular grain salt, not kosher or coarse grind)
Instructions
Dissolve the yeast in the 1/2 cup warm water in a glass measure and set aside.
Cream the butter and honey in the bowl of a stand mixer with the paddle attachment (or with a wooden spoon by hand). Add the eggs and mix, scraping the sides. Add the warmed milk along with the yeast mixture.
Add 4½ cups of flour and the salt, mixing until combined. Change to dough hook and knead about 2 minutes only, just until no longer tacky, adding a tablespoon or two of flour at a time, if needed. (Do not add too much – KEY.) Alternately by hand: Knead a minute or two on a lightly floured surface just until smoother and still a bit tacky. Just be very careful not to add too much flour.
Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
Divide into 24 equal pieces, shaping each into a ball and placing in a buttered or oiled 13×9-inch baking dish with the pieces touching.
Let rise, covered for 1 hour, until the rolls have filled in a are up to the top of the pan to about an 1/2 above the pan (if it’s warm, you may need less time – do not let them overproof).
Preheat oven to 350 degrees. TIP: Set timer for 45 minutes to start oven preheating and then set for the last 15 minutes.
Bake for 20-25 minutes until golden brown.
Borrowed from:Soft 100% Whole Wheat Dinner Rolls – An Oregon Cottage