Honey-Wheat Rolls

Honey-Wheat Rolls
You could make sandwich bread with this recipe, too — it should make two good loaves.
3 cups whole-wheat flour, plus more for dusting
2 cups bread flour
1 tsp. salt
1 3/4 cups warm water (should feel like baby’s bathwater)
2 packages active dry yeast
1/4 cup honey
2 tablespoons molasses
4 tablespoons canola oil, plus more for greasing the bowl
Combine the wheat flour, bread flour, and salt in a large bowl.  Stir together the yeast, warm water, honey, molasses, and canola oil; let stand for 3-5 minutes to proof.  Pour the yeast mixture into the flour mixture and mix well, until it forms a soft dough.  Turn out onto a floured surface and knead, adding more flour if needed, until the dough is smooth and elastic.  Pour a few teaspoons of oil into the bottom of a clean, large bowl.  Put the dough into the bowl and turn to coat; cover with a clean towel and let rise in a warm place for about 45 minutes or until doubled.
Punch the dough down and divide into 24 small balls.  Place 12 balls in each of two lightly greased 9-inch cake pans; cover with clean towels and let rise again, about 45 minutes, until doubled in size.  Bake at 375 degrees for 20 minutes, until golden brown.  A toothpick should come out clean with no resistance, and the rolls should sound hollow when tapped.

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