2 c. warm water
1 pkg. yeast
1/3 to 1/2 c. honey
1/2 to 1 tsp. salt
1 egg, room temperature
1/4 c. melted butter
6 c. flour (half whole wheat, half white)
1/2 c. gluten (optional)

Dissolve yeast in warm water; allow yeast to activate. Add honey and stir until mixed. In separate bowl, mix salt, egg and butter. Then add to yeast mixture. Stir in 2 cups of flour all at once and thoroughly mix. Add remaining flour a little at a time, stirring well. Place wax paper and a damp towel over mixing bowl. Store in refrigerator (good up to 3 or 4 days). Use rolls as needed. Form rolls in greased pan and place in warm oven at 150 degrees for 30 minutes until rolls have doubled in size. Then bake at 400 degrees for 8 to 10 minutes. (These yeast rolls can be made from start to finish in 1 1/2 hours.) Makes approximately 20 rolls.