• In a bowl, whisk the flour and salt together. Set aside.
• In a small saucepan or microwave, warm the milk until it’s between 100 and 110°F, using a thermometer to check the temperature.
• Add the warmed milk, honey and instant yeast into the bowl of the stand mixer. If using active yeast, allow it to bloom in the warm milk for 5 minutes according to the package instructions.
• Allow the liquid to sit for a minute and then add in both eggs and the cool melted butter. Using the paddle attachment mix to combine.
• Add about half the flour mixture (about 2 cups) to liquid and mix until combined. Add the remaining flour and continue mixing, scraping down the sides until all flour and salt are combined.
• Once it is fully incorporated, swap to the dough hook to knead the dough. Set the mixer on medium-low (speed 2) and knead for 6 to 8 minutes. The dough will pull away from the bowl but still slightly sticky and stretchy.
• At this point, it’s important to allow the dough to rest before judging the look of it. Allow it to rest for at least 10 to 15 minutes. The dough will most likely fall off the dough hook and rest in the bowl on its own.

Check the dough

• After resting, check the dough:
• If it feels stiff or tight, add a tiny splash of milk.
• If it feels overly sticky, lightly dust with flour.
• Every time I tested this recipe, I never had to add anything extra to it.

First Rise

• Transfer the dough from the mixing bowl to a large clean bowl oiled or sprayed with nonstick spray.
• Cover with plastic wrap or a clean dish towel and place in a warm area to let rise. I like to use my cold oven with only the light on or a pan of warm water inside which will create an ideal spot for rising.
• Allow to rise until doubled, about 1 to 1.5 hours.

Forming rolls

• Prepare the baking pan by greasing the bottom and sides of the pan.
• Once doubled, take out, punch down and turn out onto a silicone mat or a piece of parchment lined surface.
• Divide the dough into 12 pieces. For best results, weigh the dough and divide evenly to ensure uniform rolls. Each roll should weigh about 75 to 85 grams if dividing evenly into 12.
• Shape each piece into a ball and then pull the edges into the center. Place seam side down into the prepared pan.
• If extra flour is needed to keep from sticking, flour the hands not the work surface.

2nd Rise

• Cover the 13x9 baking pan with plastic wrap or dish towel and place back in the warm spot to allow it to rise again until puffy, touching and visibly expanded but not necessarily doubled. About 30 to 45 minutes.
• If using the oven as a proofing box, remove from the oven and preheat to 350°F. Bake for 18 to 22 minutes. Because the rolls are naturally darker from whole wheat flour, do not rely on color alone. The tops should feel set and lightly firm.
• Take the rolls out and while cooling make the honey butter topping if using.

Salted Honey Butter Topping

• A simple and delicious next level topping is easily made by combining melted butter with honey. Brush the warm rolls with the honey butter mixture, then sprinkle lightly with sea salt.