2 Tb. dry yeast
1/2 c. warm water
1/2 c. butter, softened
1/4 c. honey
1 cup buttermilk or milk
4-1/2-5 cups whole wheat flour
1-1/2 tsp. salt
1. Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.
2. Cream the butter and honey 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.
3. Add 4-1/2 cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour, if needed.
5. Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13×9-inch baking dish with the pieces touching.
6. Let rise, covered for 1 hour.
7. Preheat oven to 350 degrees.
8. Bake for 20-25 minutes until lightly brown on top.
***Note: This recipe can be divided to make 12 rolls using only 1 egg and halving all other ingredients.
Adapted from An Oregon Cottage.