These are incredibly tasty and incorporate a decent amount of whole wheaty goodness. I use King Arthur flour for the best results.
0.25 cup water
0.75 tbsp yeast
1 tbsp honey
0.75 cup warm milk
0.25 cup melted butter
1 tsp salt
1 tbsp sugar
1.25 cup flour
2 cups whole wheat flour
Bloom the yeast with 1 tbsp honey and the warm water. Mix in the melted butter, the remaining honey, beaten egg and warm milk. Add in the flour, sugar and salt mixture gradually, until elastic dough forms. Knead for 5-10 minutes
Allow to rest for 5-10 minutes on a floured surface, while you prepare a baking sheet. Cut dough into eight pieces, roll into tubes. Tie a knot on each tube, then fold the upper end under the knot and the lower end on the top. Tuck the ends in. Place onto the baking sheet.
Allow to rise covered with a clean kitchen towel in a warm oven (set to preheat for 2 minutes, then turn off). After 25 minutes brush the rolls with milk. Preheat the oven to 375F. When the oven preheated, brush with milk again. Bake for 15-20 minutes, until golden brown. Cool on a cookie rack.
I use a good quality parchment paper in the baking sheet to ensure that the rolls don't stick.