Preparation Steps

• In the bowl of a stand mixer, combine warm water, sugar, and yeast. Let it sit for 5 minutes until bubbly.
• Add eggs, honey, melted butter, salt, wheat gluten (if using), and 2 cups of whole wheat flour to the bowl. Using a dough hook, mix on low speed for 5-6 minutes until a thick batter forms.
• Gradually add the remaining whole wheat flour, about 0.5 cup at a time, while the mixer is running. Continue mixing until the dough starts to pull away from the sides of the bowl but still sticks to the bottom. This process should take about 10 minutes.
• Turn the dough out onto a lightly floured surface. Knead by hand until soft and elastic. Shape into a ball and place in a clean, lightly greased bowl. Cover with a towel and let rise in a warm place for about 1 hour, or until doubled in size.
• Preheat oven to 350°F (175°C). Butter 18 cups in a muffin tin.
• Pinch off small pieces of dough (about the size of a large marble or small walnut) and shape them into round balls. Place three balls of dough into each prepared muffin tin cup. Cover and let rise for another 30 minutes.
• Bake for 18-22 minutes, or until the tops are golden brown. Immediately turn the rolls out of the tin onto a towel. Serve warm with butter.