To Make the Dough:

1. In a large mixing bowl, the bowl of a stand mixer, add the water and honey, stir gently and sprinkle the yeast over the top. Let stand for 2 minutes.

2. Add everything but the flours and stir well (using a sturdy spoon or dough hook) to combine.

3. Add the whole wheat flour and 2 cups of the all purpose flour and stir well until even.

4. Add the remaining flour and stir it in. If you have a stand mixer, use the dough hook to knead it. Otherwise, turn onto a generously floured surface and knead until smooth and elastic, about five minutes.

5. Transfer the dough into a large clean mixing bowl or dough bucket, cover tightly with plastic wrap and refrigerate for at least 8 hours but no longer than 5 days.

To Shape the Rolls:

1. Grease or butter two 9”x13” rectangular or four 8” round baking pans and set them aside.

2. Turn the dough onto a floured surface and punch it down. Divide in half, then portion each half into 20 equal sized pieces. Roll each piece into a ball.

3. Place the dough balls into the prepared pans (5 rows of 4 in each rectangular pan or 10 rolls in each round pan.)

4. Cover with a clean towel and let rise in a warm, draft-free place until puffy in appearance and nearly doubled in size, about 2 hours.

To Bake the Rolls:

1. Preheat oven to 375°F.

2. Bake the rolls for 20 to 30 minutes or until golden brown. If desired, brush the finished rolls with melted honey butter.