Honey Wheat Pan Rolls
Easy honey wheat rolls baked in two 9 x 13 pans. Your house will smell so good!
Dissolve the warm water, yeast, and honey together. Wait 5 or so minutes until it starts to get foamy.
Add salt, butter, and the 3 eggs.
Next, add the wheat flour, one cup at a time, stirring after each addition.
Add the white flour, one cup at a time, stirring after each addition. (If you’re baking on a humid, rainy, or snowy day, you may need more than 3 cups of the white flour.)
When the dough is too hard to stir with a wooden spoon, it’s time to knead. Knead the dough on a floured surface for 8-10 minutes.
Place the dough in a greased bowl, cover the bowl with a towel, and let the dough rise in a warm place for an hour.
Punch the dough down, divide the dough into 24 balls, and shape into rolls. Then place the rolls in two greased 9×13 pans. The dough should not be touching yet.
Let the rolls rise in a warm place for 30 minutes (or until the sides of the rolls touch).
Bake the rolls for 20-25 minutes at 350 degrees.