Soft Whole Wheat Dinner Rolls

Anyone who  knows me, knows that yeast and I don't get along. I've tried to make bread and rolls numerous times, following recipes exactly and I can never get the dough to rise. I'm just yeast challenged.

However, I found a recipe for whole wheat dinner rolls that came out PERFECT for me. The dough doesn't rise a whole lot until you actually bake them.

Soft Whole Wheat Rolls
Makes 24

2 packets quick rise yeast
1/2 C warm water
1/2 C butter, softened
1/4 C honey
3 eggs
1 C warm buttermilk (at least room temp)
4 1/2 C whole wheat flour
1 1/2 tsp salt

1. Dissolve yeast in the 1/2 C warm water in a glass measuring cup
2. Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the buttermilk and yeast mixture.
3. Add 4 1/2 C flour and the salt, mixing until combined. Change to the dough hook and knead for 2-3 minutes only, just until no longer tacky. The dough will still feel a little bit sticky to the touch. Add more flour if necessary, 1 Tb at a time if needed.
4. Let the dough sit in the bowl, covered, to rise for one hour. Turn out onto a floured dish towel and knead a couple of times, then let it rest for 3 minutes with the other half of the towel over it.
5. Divide the dough into 24 equal pieces, shaping each into a ball and placing it in a greased 9 x 13 baking dish with the pieces touching.
6. Let rise, covered, for 1 hour.
7. Preheat oven to 350° (do this when the rolls have risen for 45 minutes)
8. Bake for 20-25 minutes until golden brown.