makes 24 dinner rolls or 12 larger buns
1/4 cup very warm (not hot) water
1 Tbsp active dry yeast
1/2 tsp. honey
2 cups filtered hot water (105º-115ºF)
1/3 cup melted butter or coconut oil
1/2 cup honey
2 tsp. sea salt
7-8 cups whole grain flour (I used equal parts Kamut and spelt)
1. Proof yeast by mixing the 1/4 cup warm water, yeast, and 1/2 tsp. honey in a small bowl. Let sit for 5 minutes.
2. In a large mixing bowl, combine the hot water, melted butter or coconut oil, honey and salt.
Add 3 cups of flour and mix well. Then add yeast mixture and mix well again. Add some of the remaining flour until dough is thick enough to turn out onto well-floured surface.
3. Knead for about 10 minutes, adding more flour until dough is smooth and begins to resist kneading (if you push dough in with your fist or finger it will spring back at you).
4. First rise: lightly grease large bowl, shape dough into a ball and turn it a few times to coat. Cover with cloth and let sit in a warm place until it doubles is size, usually about 60-90 minutes (it works well to have the bowl sitting in a larger bowl or pan of hot water).
5. Second rise: punch down dough gently, turn it around and reshape into a ball. Cover and let rise again until doubled, about 45-60 minutes.
6. Punch down dough gently again, then take out and place on well-floured surface and let sit covered with cloth for 10-15 minutes.
7. Grease pans (I used a couple 9x13s) and preheat oven to 350º
8. Shape the buns: Divide dough in half (each half will make 6-12 buns depending on how large you want them to be). Smooth dough into a thick roll and pinch off pieces. Form a circle with your thumb and pointer finger then push dough though and pinch off bottom to form a round smooth bun.
9. Cover pans with cloth and allow to rise again until they are just a little bit smaller than desired (since they will continue to rise slightly in oven), 10-40 minutes.
10. Bake for 25-30 minutes until just golden on top. Remove from oven and flip onto wire racks to cool.