Honey Whole Wheat Pan Rolls

• 4 to 5 cups bread flour
• 1/4 cup sugar
• 2 packages (1/4 ounce each) active dry yeast
• 1 teaspoon salt
• 1 cup 2% milk
• 1 cup butter, cubed
• 1/2 cup water
• 2 large eggs
• 2 cups whole wheat flour
• 1 cup butter, softened
• 7 tablespoons honey
• 2 tablespoons honey
• 1 tablespoon butter, melted

1. In a large bowl, combine 2 cups bread flour, sugar, yeast and salt. In a small saucepan, heat the milk, butter and water to 120u0b0-130u0b0. Add to dry ingredients; beat just until moistened. Beat in eggs. Stir in whole wheat flour and enough remaining bread flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Cover and let rest 15 minutes.
3. Divide dough into thirds. Roll each portion into a 20-in. rope. Cut each into 20 pieces; shape each into a ball. Grease three 9-in. round baking pans; arrange 20 balls in each pan. Cover and refrigerate overnight.
4. Let rise in a warm place until doubled, about 1-1/4 hours. Bake at 350u0b0 until golden brown, 18-22 minutes. Meanwhile, in a small bowl, cream butter. Add honey; beat until light and fluffy. Remove rolls from pans to wire racks. Combine glaze ingredients; brush over warm rolls. Serve with honey butter.

bread flour, sugar, active dry yeast, salt, milk, butter, water, eggs, whole wheat flour, butter, honey, honey, butter

Taken from www.tasteofhome.com/recipes/honey-whole-wheat-pan-rolls/ (may not work)