Liz's Light Wheat Rolls

2 pkgs. active dry yeast or 4 1/2 tsp. active dry yeast
1 1/2 c. warm water
1/4 c. honey
1/4 c. olive oil
1 egg
1 1/2 tsp. salt
3 c. whole wheat flour
2 1/2 c. white flour

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 min. Combine honey, salt, olive oil and egg into yeast mixture. Add the whole wheat flour. Mix well. Stir in white flour 1/2 c. at a time, until dough pulls away from the sides of the bowl. (Sometimes I have to add as much as another 1/2 c. flour.) Continue to knead in mixer for another 4-5 min. Lightly oil a large bowl, place dough in bowl and turn to coat with oil. Cover with a cloth, and let rise in a warm place until doubled in volume, about 1 hour. Punch down dough, cover and let rise until it doubles again, about 30 minutes. Punch down dough, and divide into 24 golf ball size balls. Place dough onto a greased jelly roll pan or large cookie sheet. Let rise uncovered in a warm place for 40 minutes or until doubled. Preheat oven to 400 degrees. Bake for 15 minutes or until golden brown. Remove from pan and brush with melted butter.