Recipe makes one sheet size pan of rolls. (Sorry, I never count...)
1/4 cup active dry yeast
2 cups warm water (110° to 115°)
2/3 cup melted butter*
1/2 cup honey (or slightly less--play around until you get the right amount for you)
2 teaspoons salt
6 1/2 to 7 cups whole wheat flour
In a large bowl, dissolve yeast in warm water. Add butter and honey; let stand for 5 minutes.
Add the egg, salt and no more than 7 cups flour to form a soft dough. (It may be sticky. DON'T put in too much flour. Rolls will end up heavy and tough.) I use a KitchenAid mixer to kneed my dough for between 3 1/2 to 5 minutes (usually right at four). I've found the KitchenAid kneading to work best since the dough can remain sticky and you don't need to add in the extra flour.
Using some extra flour, shape into balls. (I usually sprinkle some over the top of the dough as I'm shaping them, using as little as I can.)
Cover and let raise for 30 minutes. Bake at 400° for 15-20 minutes or until golden brown.
To make an all-white flour version, substitute all purpose white flour for the whole wheat. You can still use honey, or use 1/2 cup of white sugar.
*The original recipe calls for vegetable oil, which I've been trying to cut out of my baking and use more butter. Melting the butter has turned out to be a big deal for the rolls turning you.