Directions: |
Directions:Combine water, yeast and 1 tablespoon honey in a small bowl; let stand until foamy, about 5 minutes. Combine whole wheat flour and white flour. Add 1 1/2 cups flour mixture, oil and salt to yeast mixture in a mixing bowl and beat at medium speed of an electric mixer until well blended. Gradually stir in 1 cup flour mixture. Cover and let rest 5 minutes. Sprinkle 1 Tbsp. flour evenly over work surface. Turn dough out and knead until smooth and elastic (about 8-10 minutes). Work in enough of the remaining 1/2 cup flour mixture, 1 Tbsp. at at time to prevent dough from sticking to hands. Place in large bowl coated with cooking spray, turning to coat top. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour. Gently deflate dough by punching down. Divide into 24 equal portions and shape each portion into a ball and place 3 inches apart on baking sheets coated with cooking spray. Or lightly oil a 9×13 baking dish or coat with nonstick spray. Place dough balls into the prepared baking dish; brush tops with butter. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes. Preheat oven to 375 degrees F. Place into oven and bake until golden brown, about 12-14 minutes for rolls on baking sheet or 18-22 minutes for rolls in 9X13 baking dish. Cool. Serve warm. |