In a large mixing bowl, the bowl of a stand mixer, add the water and honey, stir gently and sprinkle the yeast over the top. Let stand for 2 minutes. Add everything but the flours and stir well (using a sturdy spoon or dough hook) to combine. Add the whole wheat flour and 2 cups of the all purpose flour and stir well until even. Add the remaining flour and stir it in. If you have a stand mixer, use the dough hook to knead it. Otherwise, turn onto a generously floured surface and knead until smooth and elastic, about five minutes. Transfer the dough into a large clean mixing bowl or dough bucket, cover tightly with plastic wrap and refrigerate for at least 8 hours but no longer than 5 days.

Grease or butter two 9”x13” rectangular or four 8” round baking pans and set them aside.

Turn the dough onto a floured surface and punch it down. Divide in half, then portion each half into 20 equal sized pieces. Roll each piece into a ball.

Place the dough balls into the prepared pans (5 rows of 4 in each rectangular pan or 10 rolls in each round pan.) Cover with a clean towel and let rise in a warm, draft-free place until puffy in appearance and nearly doubled in size, about 2 hours.

Preheat oven to 375°F.

Bake the rolls for 20 to 30 minutes or until golden brown. If desired, brush the finished rolls with melted butter.