Ingredients:1/4 cup warm water
2 and 1/4 teaspoons yeast (I use Saf)
3 tablespoons butter or oil, plus more for the bowl and roll tops
3 tablespoons honey, plus more for the tops
1 teaspoon salt
1 cup hot water
1 egg
1 cup all purpose flour
2 cups whole wheat flour, plus more if needed
1/4 cup oats, for the tops
Directions:
In a small bowl, combine warm water and yeast. Let stand for five minutes. In a separate large bowl, combine butter, honey, salt, and hot water. Stir until butter melts. Let cool until luke warm, about ten minutes. Add yeast mixture, egg, and flour, about 1 cup at a time, until the dough is no longer sticky. Knead the dough briefly, about two minutes. Butter the bowl and replace the dough. Cover with a sheet of plastic wrap and let rise for one hour. (You can refrigerate the dough for 2-12 hours, instead of letting it rise for one hour.) Punch down the dough and divide it into 12 portions. Shape them into round rolls and place in a greased 9 by 13 inch baking dish. Let rise, covered for about 1 hour. Bake for about 18 minutes at 425 degrees. When rolls finish baking, brush the tops with extra butter, some honey and give them a sprinkling of oats.
