Soft, tender, whole wheat rolls are perfect for serving with dinner or making a sandwich with!

3/4 cup warm water

1/2 T. active dry yeast

2 T. honey or granulated sugar

1/4 cup grapeseed oil or other flavorless oil

1 whole egg

1 egg white

3/4 t. kosher salt

1 1/2 cups whole wheat pastry flour

1 1/2 - 1 3/4 all purpose flour

Add the yeast to the warm water, stir, and let it dissolve for 5 minutes.
Add the yeast mixture, honey, oil, and eggs to the bowl of a stand mixer and mix everything together on medium speed with the paddle attachment.
In a large bowl whisk together the whole wheat flour, all purpose flour, and salt.
Switch out the paddle attachment for the dough hook and add the flour mixture on low one cup at a time until the dough comes together.
Once the dough comes together dump it out onto a lightly floured surface and knead it for several minutes or until it is soft and smooth.
Spray the bowl of the mixer with cooking spray and add the dough back in.
Cover the bowl tightly with plastic wrap and cover with a towel.
Place the bowl in a warm dry place and let it rise for at least 1-2 hours or until it has doubled in size.
Once the dough has risen, punch it down with your fist, knead it a couple more times then divide it into 3 equal pieces.
Divide each of the 3 pieces into 4 equal sized balls.
Place the balls of dough on a baking sheet lined with parchment paper or a silpat mat and cover with plastic wrap.
Let the rolls rise a second time until they have doubled in size, about 30-60 minutes.
Brush the tops lightly with melted butter or oil and place on the middle rack of the oven.
Bake at 400 degrees for 10-12 minutes or until the rolls are golden and a toothpick inserted in the center comes out clean.
Serve the rolls warm or cool completely and store them in a freezer bag in the freezer for a later date.