Soft Honey Wheat Rolls

From my Shreveport cookbook

Ingredients: 
1 1/2 - cup all-purpose flour
1 - cup Gold Medal white whole wheat flour
3 - tablespoons honey, divided
1 - pkg. (1/4 oz or 2 1/4 tsp) active dry yeast
1/2 - teaspoon salt
3/4 - cup warm water (120 to 130 degrees)
2 - tablespoon butter, melted + additional 1 tablespoon to brush on rolls

Directions:
In a large bowl, combine whole wheat flour, 1 cup all purpose flour, 2 tablespoons honey, yeast and salt. 

Add water and 2 tablespoons melted butter; beat on medium speed for 3 minutes or until smooth. Add additional 1/2 cup all purpose flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Shape into a ball, cover dough and let rest about 10 minutes. 

Divide dough into 12 pieces. Shape each into a ball. Place in a greased 9-inch round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 375 degrees for 11 - 14 minutes or until lightly browned. Combine 1 - tablespoon honey with 1 - tablespoons melted butter and brush on warm rolls before serving.