Ingredients
4 to 5 cups bread flour1/4 cup sugar2 packages (1/4 ounce each) active dry yeast1 teaspoon salt1 cup 2% milk1 cup butter, cubed1/2 cup water2 large eggs, room temperature2 cups whole wheat flourHONEY BUTTER:1 cup butter, softened7 tablespoons honeyHONEY GLAZE:2 tablespoons honey1 tablespoon butter, melted
Preparation
In a large bowl, combine 2 cups bread flour, sugar, yeast and salt. In a small saucepan, heat the milk, butter and water to 120°-130°. 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.
Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Cover and let rest 15 minutes.
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.
Let rise in a warm place until doubled, about 1-1/4 hours. Bake at 350° 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.
