Whole Wheat Dinner Rolls (you won't even miss the white flour)

(from the Beanland blog)

The following is for a stand mixer, but I’ve had great success using the dough setting on my bread machine as well. My roll dough is so sticky, I can’t imagine kneading by hand but perhaps if you used a wooden spoon you could come close?

Add and let sit until until dissolved:
1 1/4 cup warm water
1 1/2 teaspoon yeast

Add and mix with the paddle for a few minutes:
3 Tablespoons honey
3 Tablespoons oil
1/2 teaspoon dough conditioner
1 1/2 cups whole wheat flour
2 Tablespoons gluten
3/4 teaspoon salt

Switch to the dough hook and add:
1 1/2 cups whole wheat flour

Add by Tablespoons, additional flour if needed. When all the flour is added, mix for 5 minutes more at level 3. It will be sticky, but prefer to stick to itself than to the sides of the bowl. It’s ok to have it stick to the very bottom, but it should clean the sides mostly

Cover and let rise until doubled. About 45 minutes. With oiled hands, form 12 large rolls and put in a greased 9×13 glass pan. Preheat to 375. Let rolls rise covered for a half hour or so (eyeball them to see that they start to squish together). Bake uncovered for 20-25 minutes until browned.

If they are on the doughy side, leave in pan to cool. If they are perfectly done, take them out of the pan immediately, but refrain from separating until they’re no longer piping hot. Keep covered with a towel, then store in plastic tub when completely cool.