• 1 pkg. (1/4 oz.) active dry yeast
• 1 cup warm buttermilk (110 to 115 degrees) – it will appear curdled
• 1/4 cup butter, melted and cooled
• 1/4 cup honey
• 1-1/2 cups whole wheat flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/2 to 1 cup all-purpose flour

Dissolve yeast in buttermilk, in a large bowl.  Add the cooled butter, honey, whole wheat flour, salt and baking soda.  Mix until smooth and stir in enough all-purpose flour to form a soft dough.

Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes.  Add just enough all-purpose flour to keep the dough from sticking too much to the surface.  You will be able to tell how nice the dough becomes, but do knead for at least 6 minutes.  Place dough in a greased bowl, turning to grease the whole thing.  Cover and let rise in a warm place until doubled, about 1 hour.

Because my home is 68 degrees (winter time), I place the dough, covered, in my oven and turn the light on (do not turn the oven on).  Not sure where I got this information from but it seems to keep the dough nice and toasty and it always rises.

The fun part – punch the dough down and turn onto a floured surface.   Divide into 4 portions and then divide each portion into 5 pieces.  Shape each piece into a ball  by turning the dough under itself as you make each ball.  This way you will have a nicely rounded shape without many wrinkles.

Place 2 inches apart on a greased sheet pan.  Place back in the oven, with the light on, and let rise until doubled, about 30 minutes.

Using a small, soft paintbrush with 1/2-inch thick bristles, gently brush melted butter all over the tops of the rolls.  Bake in a preheated 400°F oven for 15 to 20 minutes or until golden brown.  Remove and cool.  Serve with honey butter.

Honey Butter:

• 1 cup butter, softened
• 1/2 cup honey

Beat the honey and butter until smooth.