Instructions: Pour warm water into large mixing bowl and sprinkle yeast on top. Add honey and let stand 5 minutes. Mixture should become frothy.

With wooden spoon, beat in 1/2 cup wheat flour and 1/2 cup white flour. Cover bowl with moist towel and place in a warm place for 30 minutes to rise.

Beat together butter, honey, and salt. Add to yeast mixture and mix vigorously for 45 seconds with a wooden spoon. Add remaining flour, 1/4 cup at a time.

Turn dough out onto floured board and knead 15 minutes, adding more flour as necessary to prevent sticking.

Place dough in an oiled bowl and cover with a moist towel. Let rise until doubled in bulk, about 1 hour. Meanwhile, grease a 12-cup muffin tin.

Punch down dough and return to floured board. Knead another 15 minutes. Form dough into a long roll, approximately 2" wide, and divide into 12 equal parts.

Roll each piece of dough into an 8" rope. Fold rope in half and twist, then coil and place in muffin tin.

Cover rolls with a moist towel and let rise for about 30 minutes until doubled in bulk. Preheat oven to 425 F.

Bake rolls 10-12 minutes or until golden brown.

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