Heat the buttermilk, butter, honey, and salt in a small saucepan over medium heat until the butter has melted and the mixture is 110°F, stirring frequently.

While your milk mixture is warming, proof your yeast. Add ¼ cup of warm water (100°F – 110°F) to the yeast and stir to mix. Then, I added 1 tablespoon of sugar to the yeast/water mixture. Wait 10 minutes and if the mixture has tripled in size, then the yeast is healthy & ready to use.

Pour the milk mixture and the proofed yeast mixture into a bowl of a stand mixer and whisk together.

With the dough hook attachment, add the whole wheat flour one cup at a time, mixing and continuing to add flour until you have a stiff dough.

Once you have a cohesive dough, continue kneading on setting 2 for about 2 minutes. Mix until you have a smooth dough that doesn’t stick to your fingers when you touch it. You can also test by pulling a rough window pane.

Grease a large bowl with vegetable oil. Place the dough ball in the bowl and turn it to coat all sides with oil. Cover with a damp towel or plastic wrap and place in a warm location (80°F – 85°F) for 1 hour, or until the dough has tripled in size.

Grease 48 muffin tins for spiral rolls. You can also use cake pans or a regular baking dish if planning on making standard round rolls.

Roll the dough into a rectangle and then, using a pastry wheel or pizza cutter, cut the dough into strips about 2 inches wide, like you would with sourdough cinnamon rolls.

Fold each strip in half and then roll it up tightly. Place each spiral into each greased muffin tin. Working quickly, repeat this step until all the dough has been used. Cover pans with a damp cloth and set aside to rise.

Let the dough rise for another hour until it has doubled in size and is light to the touch.

Bake the rolls for 8 minutes at 400°F and then decrease the temperature to 350°F for the remaining 10-20 minutes. Start checking these after 10 minutes. A toothpick inserted in the center should come out clean.

Remove the rolls from the tins and cool them on a wire rack. If you leave them in the tin, the bread will steam itself, causing the bottoms to become soggy.