First off, you’ll want to put the warm water in a bowl and add your yeast, honey, and sugar. Stir it well to combine and then let it rest for a couple minutes. Make sure your water is warm but not hot or you’ll kill the yeast. Ideally, the temperature should be between 105 and 115 degrees, or just slightly warm to your touch.
After the yeast mixture has had a few minutes to rest, add in your salt and 1 cup of each of the white and whole wheat flour. Combine the flour well and then continue to add the remaining flour, 1/2 cup at a time, kneading as you go. Add flour until your dough is elastic and no longer sticky. You may or may not need the entire two cups. Knead your dough for a good 5-7 minutes and then set it aside to rise. Here’s what your dough should look like.
For rising I usually put a small swirl of olive oil in my bowl, throw my ball of dough in to cover the bottom and then turn the dough over so the other side gets a cover of oil as well. This way your dough won’t stick when you go to pull it out after it’s risen. Now cover your dough with a kitchen towel and let the yeast do it’s thing.
Once your dough has had a chance to rise; I usually let it sit for 50 minutes to an hour, bring it out and punch it back down, kneading the dough out for a couple minutes. Now, separate the dough into individual balls; about 3-4 tbsp worth of dough a piece, and place them in your greased muffin tin.
For making good balls, I roll the dough around in a circular motion on a lightly floured counter with my hands to get a basic ball shape and then I pull all the edges of the dough to the bottom and cinch it, almost like I’m trying to pull the dough around a super ball. This gives you a nice smooth roll top.
When all your balls are made, cover your rolls with the kitchen towel once again and let them rise in your oven. This time for about 30-40 minutes.
Place the rolls in an oven preheated to 375 degrees and bake them for about 20 minutes or until golden brown on top.