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1
In a large mixing bowl combine the honey, hot water and canola oil and beat with an electric mixer. Add the salt and eggs and beat well. Once the mixture has cooled to just lukewarm, add the instant yeast and keep beating. Add the flours and continue mixing (with the dough hook if using a machine) until a soft dough forms.
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2
If the dough is really sticky and not coming together continue to add up to an additional cup of whole wheat flour, 1/4 cup at a time until the dough comes together. It should be a very soft dough, so don't over-flour or you'll have tough rolls.
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3
Don't knead the dough once it is finished mixing together. Just transfer to an oiled bowl and let it rise, covered with a clean tea towel, for 60-90 minutes.
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4
Once the dough has doubled in size you're ready to shape the rolls. Roll the dough out on a lightly oiled counter-top to 1/2 inch (1.5cm) thickness. Cut out 3 inch (7.5cm) circles. Holding the dough circle by the edges, dip both sides in the melted butter. Then fold the circle in half, place on a baking sheet and pinch the edges together to seal. You need to press down hard on the seam, pressing the dough down until you can feel the baking sheet, or it won't stay closed. Continue this process with the rest of the dough, arranging the rolls on the pan so that they are nearly touching. Cover with a clean tea towel and let it rise for 30-45 minutes.
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5
Preheat the oven to 350 F. Once the rolls have risen, remove the towel and put the pan into the oven. Bake for 18-20 minutes. Remove from oven. When they come out of the oven you can brush the tops with the leftover melted butter if you like. Remove them from the baking sheet to a wire rack to cool completely before storing in a sealed plastic bag for up to 5 days. They also freeze well.
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6
Adapted from Mel's Kitchen Cafe.
