Soft, warm Honey Whole Wheat Dinner Rolls make everyone happy. This very unconventional way of making dinner rolls is so easy, even beginning bread-bakers can master it.
In a large bowl, whisk together flours, salt and yeast.
Measure 1 3/4 cups warm water (as close to 110°F as possible) into a 2-cup measuring cup (or a small bowl) and stir in the honey; stir until nearly dissolved. Pour water mixture into the bowl with the flour and stir with a wooden spoon until most of the flour is mixed in and a soft dough is formed, scraping down the sides. Cover the bowl with plastic wrap; set bowl aside on the counter (keep away from drafts, the temperature in my kitchen was about 69°F) for about 8-12 hours.
Cut a piece of parchment paper to fit the inside of the bottom a 9×9-inch baking dish or baking pan. Place the dish/pan into your oven and heat the oven to 400°F. While the oven heats, liberally sprinkle your counter with flour and then use a wooden spoon or spatula to scrape the dough onto the flour. Sprinkle about 2 tablespoons of flour onto the top of the dough and fold it in half. Flip the dough over and press it into a 9×9-inch square. Using a serrated knife, gently cut the dough into 16 pieces; shape each piece into a ball.
Using oven mitts, remove the baking dish from the oven and place the parchment paper inside. Spray the inside of the baking dish with cooking spray. Place the rolls in the baking dish and using oven mitts, carefully securely cover the dish with aluminum foil, pressing to seal the foil.
Bake for 30 minutes. Using oven mitts, carefully remove the foil and bake for another 10-15 minutes or until rolls just begin to show a bit of golden color. Remove pan from oven and let cool for 10 minutes. Brush top of rolls with melted butter, if desired. Remove rolls to a cooling rack to finish cooling.
The bread dough can set aside for 8-12 hours; my bread sat for about 12 hours. I also tested it at 8 hours. At 12 hours, the flavor was a bit better as the yeast had a longer chance to react – but the rolls also had larger craggy holes.
I also tested setting the dough on the counter for about 4 hours, then refrigerating overnight, then bringing to room temperature for about 2 hours. This also worked very well.