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1
Dissolve yeast and honey in warm water in large bowl; let stand 5 minutes.
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2
Lightly spoon flours into dry measuring cups; level with a knife.
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3
Combine 2 1/4 cups all-purpose flour, wheat flour, sage, salt, and pepper.
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4
Add flour mixture and oil to yeast mixture; stir until a soft dough forms.
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5
Turn dough out onto a floured surface.
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6
Knead until smooth and elastic (about 8 minutes).
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7
Add enough of remaining flour, 1 tablespoon at a time to prevent dough from sticking to hands.
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8
Place dough in a large bowl coated with cooking spray, turning to coat top.
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9
Cover and let rise in warm place (85) free from drafts, about 1 hour or until doubled in size.
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10
Punch dough down; cover and let rest 5 minutes.
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11
Divide dough into 12 equal portions, shaping each into a a ball.
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12
Place balls 2 inches apart on a large baking sheet covered with parchment. Cut a deep (1/4 inch) X in the top of each roll using kitchen shears or a sharp knife.
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13
Cover and let rise for 30 minutes or until double in size.
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14
Preheat oven to 350.
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15
Bake at 350 for 20 minutes or until puffed and beginning to brown.
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16
Remove from baking sheet; cool on wire rack.
