1. Activate the Yeast

In a large mixing bowl, combine the warm water and 2 tablespoons of the honey. Sprinkle the yeast over the mixture and allow it to sit for about 5–10 minutes until it becomes foamy. This step ensures that your yeast is active and ready to help your dough rise properly.

2. Add Wet Ingredients

Stir in the remaining honey, melted butter, beaten eggs, and salt. Mix until the ingredients are well incorporated. The mixture will be slightly creamy and fragrant.

3. Add the Flours

Begin adding the whole wheat flour first, mixing thoroughly. Then add the all-purpose flour gradually, one cup at a time, until a soft dough forms. You may not need the full amount or may require slightly more depending on humidity and flour density.

4. Knead the Dough

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky but not sticky. Alternatively, knead using a stand mixer with a dough hook for 5–7 minutes.

5. First Rise

Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm place for about 1–1½ hours or until doubled in size.

6. Shape the Rolls

Punch down the risen dough and divide it into 16–20 evenly sized portions. Roll each portion into a tight ball and place them in a greased 9×13-inch baking dish or on a parchment-lined baking sheet.

7. Second Rise

Cover and allow the rolls to rise for another 30–45 minutes until puffy and nearly doubled.

8. Bake

Preheat the oven to 350°F (175°C). Brush the tops of the rolls with half of the melted butter. Bake for 18–22 minutes or until golden brown.

9. Finish

Remove from the oven and brush immediately with the remaining melted butter. Allow to cool slightly before serving.