12 –14 oz (about 2 1/2 to 3 cups) white whole wheat flour (or a mixture of white whole wheat and bread flour)
Add yeast and water to the bowl of a stand mixer. Stir and let rest 5 minutes.
Add butter, honey, and salt to yeast. Stir with dough hook until combined.
Slowly add flour (start with 2 1/2 cups) and stir with dough hook until a soft ball forms. Knead 5 minutes with dough hook, adding more flour as needed, but careful not to add to much. The dough should be soft and slightly sticky but pull away from the sides of the bowl.
Cover and let rest in a warm place to rise until doubled in size, 1-2 hours. (I use my warm oven preheated to about 80°F.)
Roll dough into 12-15 balls and place in a well-oiled cast iron skillet or caking dish. Cover and rise again in a warm place until doubled in size, about another 1-2 hours.
Heat oven to 325°F. Bake rolls 18-22 minutes, or until golden on the top. Remove from oven and brush with melted butter (optional). Serve warm.
Adapted from the October 2107 issue of Covey Rise Magazine.