|Milk||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs), divided|
|Baking yeast||1 Tablespoon|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
Heat the milk, honey, 1 tablespoon of butter, and the salt until the butter melts and the honey dissolves. Place the mixture in another bowl to cool to about 100°F.
While the mixture cools, melt the remaining butter and then set it aside to cool.
Add the yeast to the milk mixture. Stir to dissolve and then let it sit until it bubbles a little. Add the whole wheat flour; beat it 50 strokes, until smooth and elastic.
It won't be dry like a bread dough, but it also does not require kneading. Let the dough rise about 30 minutes.
Pour one-half the reserved melted butter on the bottom of a 9" x 9" baking pan or casserole. Stir the batter down, then drop it by heaping table spoons into the buttery pan. Pour the remaining butter over the rolls; let rise until double.
Bake at 400°F for 30 minutes. Serve hot from the pan.