These dinner rolls are 100% whole wheat and soft and pillowy!
6cupswhite whole wheat flour, divided
1/3cupvital wheat gluten
2packets instant yeast
2 1/2cupswarm water
1/3cupunsalted butter, melted and slightly cooled
2tablespoonsbutter, melted and cooled
Fit your stand mixer with the dough hook. Combine 3 1/2 cups of the flour, wheat gluten and instant yeast. Stir in the water and mix with the dough hook for 1 minutes, scraping sides of the bowl as necessary. Cover bowl with kitchen towel and allow to rest for 10 minutes.
Uncover and add the salt, 1/3 cup melted butter, honey and lemon juice. Beat with the dough hook for 1 minute, then mix in the remaining 2 1/2 cups of flour, 1 cup at a time. Knead with the dough hook for 10 to 15 minutes or until dough doesn't stick to the sides of the bowl and is tacky to the touch.
Transfer dough to a lightly greased bowl. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.
Spread the remaining 2 tablespoons melted butter in a large rimmed baking sheet; set aside. Transfer dough to a lightly floured surface and knead a few more times with your hands. Form the dough into a rectangle and cut into 24 equal portions. Tuck sides down under each ball to form a smooth roll and place onto the baking sheet is four rows of six.
Preheat oven to 350 degrees F. Bake for 15-20 minutes, until golden brown. Remove from the oven and immediately brush each roll with melted butter. Allow to cool just to the touch; serve warm.