HONEY WHOLE WHEAT DINNER ROLLS

HONEY WHOLE WHEAT DINNER ROLLS 1 cup warm whole milk (105-110 degrees F) 1 (1/4-ounce) packet active dry yeast 4 tablespoons honey, divided 1/3 cup unsalted butter, at room temperature 1 large egg, at room temperature 1 1/2 cups all-purpose flour 1/2 teaspoon kosher salt 2 cups whole wheat flour 2 tablespoons melted unsalted butter Combine milk, yeast and 1 tablespoon honey in a small bowl; let stand until foamy, about 5 minutes. In the bowl of an electric mixer fitted with paddle attachment, beat butter and remaining 3 tablespoons honey on medium speed until well combined, about 1-2 minutes. Beat in egg until well combined. Beat in yeast mixture, all-purpose flour and salt until a smooth batter forms. Using the dough hook, gradually add whole wheat flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes. Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour. Gently deflate dough by punching down. Roll into a 15-inch rope; cut into 15 1-inch pieces, pressing each piece into a disk, then shaping into a ball. Lightly oil a 9×13 baking dish or coat with nonstick spray. Place dough balls into the prepared baking dish; brush tops with butter. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes. Preheat oven to 375 degrees F. Place into oven and bake until golden brown, about 18-22 minutes. Serve warm.