Soft & Fluffy Whole-Wheat Rolls (adapted from An Oregon Cottage)
1 Tb yeast
1/4 cup warm water
1/4 cup butter, softened (1/2 a stick)
1/8 cup honey
2 eggs, room temperature (if doubling, use 3 eggs)
1/2 cup buttermilk
2 1/2 cups whole wheat flour
1 tsp. salt
2 Tb melted butter
Combine yeast and water in a small bowl and set aside.
Cream the butter and honey together in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the milk and yeast mixture.
Add flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until smooth and tacky, not gooey, adding a tablespoon or two of flour, if needed.
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 dough into 12 pieces, shaping each into a ball by stretching the top over and down the sides and tucking under a few times. Place balls of dough in a buttered 8 inch square baking dish. The rolls should be touching. Let rise, covered for 1 hour, or until rolls fill the pan.
Preheat oven to 350 degrees. Bake for 20-25 minutes until golden brown. Remove from oven and brush with melted butter. Let cool a few minutes before serving.