This is a Cook's recipe, and is simply the best dinner roll I've ever eaten. They are both crusty and flavorful yet the inside is soft. A bit of work, but so well worth it. I make up a batch, and freeze the excess when they have cooled completely.
1Mix water, yeast and honey until combined in a heavy duty mixer (I have a KitchenAid). Add the flours and mix just until combined. Cover mixing bowl with Saran wrap and let sit for 30 minutes. (Don't skip this part--it develops the gluten)
2Knead at medium speed for 5 minutes. Add salt (don't add before!), return to kneading for an additional minute.
3Turn into a greased bowl, cover and place in a warm place until dough has doubled.
4Turning the bowl a quarter turn at a time, use a rubber spatula to slide under the dough edge and turn it inward, like if you were folding. Do this 4-5 times until you have turned it all. Cover and return to a warm place for 30 minutes.
5Repeat step 4.
6Remove dough to flour dusted counter and gently push out the dough until into a general rectangle and cut into roll size pieces.Shape into balls. About a dozen or so.
7Use cake pans which have been lightly greased with shortening. Place the rolls in the pans, not touching.
8Let rise for 30 minutes. Preheat oven to 500 degrees. Spray the rolls with water and place in the oven for 10 minutes.
9Remove and invert pans, gently pulling out the rolls. Reduce oven to 400. Pull the rolls apart and place on their sides on a cookie sheet.
10Return to oven and bake for an additional 10-15 minutes until nicely browned.