Honey Wheat Rolls
Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded.
If you're kneading in a stand mixer, it should take about 5 to 7 minutes at second speed.
Place the dough in a lightly greased bowl.
Cover the bowl, and allow the dough to rise, at room temperature, till it's quite puffy but not necessarily doubled in bulk, about 90 minutes to 2 hours.
Rising may take longer, especially if you've kneaded by hand.
Give it enough time to become quite puffy.
While the dough is rising, lightly grease a 9" x 13" pan, or two 9" round cake pans.
Gently deflate the dough, and transfer it to a lightly greased work surface.
Divide it into 16 pieces.
Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom (think of a balloon with its opening knotted), then rolling it under the palm of your hand into a smooth ball.
Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack.