Honey Wheat Rolls

Description:
This is my second bread project for the week and it just keeps getting better. I got the recipe from allrecipes.com a long time ago and I just kept it in my binder for future use, and now, it will always be in my bread repertoire. It's always so comforting to use honey in any baked treat more so in breads, so I'm deeply concerned about the colony collapse disorder happening to bees all over the world, but that's another story. But you may learn more about it at http://www.e-changesolutions.com/Beebook/index.html; I got this link from Ilog Maria who sells really, really good virgin honey.

Ingredients:
A.
355 ml (1.5 cups) warm water (110 F)
1 .25oz envelope active dry yeast
40 ml honey
342.5 g (2.5 cups) unbleached bread flour

B.
22.5 g (1.5 tablespoons) melted butter
40 ml honey
10 g (1/2 teaspoon) salt
200-300 g of whole wheat flour, depending on dough

Directions:
A. Mix in warm water, yeast and honey. Add in the white flour and set aside for 30 minutes until bubbly.

B. Add in melted butter, honey and salt. Then add in whole wheat flour little by little while kneading the dough, until the dough pulls away from the but is still sticky to the touch.
Place dough in a greased bowl, turning once to coat the top, then cover with cling wrap. Let it rise for 1 hour.
Punch down the dough, flatten, and make into a roll.
Divide into 24 pieces and make into rounds or balls.
Place in a greased sheet or rectangular pan, and set aside to proof for about 30 minutes.
Bake at 350F for 18-20 minutes. Lightly brush the tops with melted butter as soon as the rolls come out of the oven.