The Ewe's 100% Whole wheat yeast rolls

By Andie

Dissolve 1T yeast into 1 C warm water. Let sit at least 5 minutes. When yeast bubbles, add 2T honey, 3/4 t salt and 1/2 stick melted butter. Stir well. Add to the yeast mixture 1 1/2 C whole wheat flour. Beat w/ electric mixer 2 minutes. Add up to 1 1/2 C additional flour--you want to add as little as possible: add it 1/2 C at a time. If the dough is too sticky, yet holds together in a ball, grease your hands and the dough rather than add flour. Doing it this way will help keep your bread from being too crumbly. Knead gently a few minutes--it doesn't take much. Let sit an hour. Punch down. Knead a few minutes. Shape into rolls (this amount of dough will make 16 rolls for me) and place on cookie sheet. When the rolls are on the sheet, turn on oven to 400 degrees. (I find that the preheat time is just about the right rising time for the rolls.) Once oven is preheated, bake the rolls about 12 minutes. Enjoy! These taste great w/ a slathering of honey butter or Lioness' cinnamon butter.