2 tablespoons active dry yeast (instant works, too)
1/2 cup warm water
1/2 cup butter, softened
1/4 cup honey
1 cup lukewarm buttermilk or milk
4–1/2-5 cups whole wheat flour
1–1/2 teaspoon salt
Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.
Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the warmed milk along with the yeast mixture.
Add 4-1/2 cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour, if needed.
Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13×9-inch baking dish with the pieces touching.
Let rise, covered for 1 hour.
Preheat oven to 350 degrees.
Bake for 20-25 minutes until golden brown.
*Make ahead tip: you can make these up to a month in advance, let the cool in the pan, remove them as one piece, separate into 2 sections of 12 rolls and place each section of rolls into a gallon sized freezer baggie. Freeze until needed. When ready to serve, take them out in the morning to thaw, then wrap the 12-roll section in tin foil and heat in a 300-350 degree oven for 15-20 minutes or until warm