Whole Wheat Rolls

I make these regularly. They are quick, easy and delicious.

The original recipe is from Company's Coming Bread, here's my take on it;
3 cups whole wheat flour
2 1/4 tsp instant yeast (one 1/4 oz pkg)
1 tsp salt
1 egg (or 2 eggs)
2 Tbsp butter, softened (canola or olive oil works too)
3 Tbsp honey (molasses works too)
1 1/2 cups warm water (milk works too)
1 1/2 to 2 cups white flour

Put the whole wheat flour, yeast and salt in your stand up mixer and fire it up. Mix the egg(s), butter, honey and about half a cup of the warm water in a measuring cup and slowly pour it in while the mixer is mixing. Slowly add the rest of the water (1 cup).
Slowly add enough white flour to make a soft dough and knead by hand or let your machine do it. 8 or 10 minutes of kneading is ideal.
I encourage you to get your hands in there and feel the dough, but some people don't like how it feels and sometimes you just don't have time to do that.
Oil a mixing bowl, oil your lump of dough, cover the bowl with a tea towel and put it in your oven with the oven light on. Let it rise until it's doubled-about an hour and a quarter.
Gently deflate the dough, roll it out into a rectangle and cut into 12 pieces, then roll into buns and place on a baking sheet. Feel free to make bigger buns or smaller buns or a loaf.
Let them rise about 45 minutes. Just until they're puffy again.
Bake at 400F for about 12 minutes.