2 Tbsp dry yeast
1/2 cup warm water
1/2 cup butter, softened
1/4 cup honey
1 cup buttermilk or milk
4 1/2 - 5 cups whole wheat flour
1 1/2 tsp salt
Dissolve yeast in the 1/2 cup warm water in a glass measure. Set aside.
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 milk and yeast mixture.
Add 4 1/2 cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tack, adding a tablespoon or two of flour, if needed.
Let sit in bowl, covered, to rise for one hour. Turn out onto floured surface and knead a couple of times, then let rest 3 minutes.
Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 9x13 baking dish with the pieces touching.
Let rise, covered for 1 hour.
Preheat oven to 350°.
Bake for 20-25 minutes until golden brown.
You can freeze the unbaked dough after the first rise and shaping the dough into balls.