3 cups warm water
1 1/2 Tbsp instant yeast
4 Tbsp honey or sugar
4 Tbsp oil
1/2 cup wheat gluten
2 tsp salt
6-8 cups whole white wheat flour
In a stand mixer or large bowl if doing by hand, combine warm water, yeast, honey or sugar, oil, gluten, salt, and 4 cups of flour. While mixing, gradually add the rest of the flour until dough pulls away from sides of bowl as mixing. The dough should be soft and smooth but still slightly tacky. Knead the dough until very smooth and elastic (5-7 minutes in mixer or 10-12 minutes by hand). While the dough is kneading, heat oven to lowest setting (170 degrees on our oven). Put a 10×15 jelly roll pan with 2-3 Tbsp of butter in the oven so butter can melt.
When dough is done kneading, split dough into 24 equal balls. When butter is melted, roll balls in butter and place in pan in a 4×6 arrangement. Put rolls in the oven at lowest temperature for 20 minutes to let rolls rise. Increase heat to 400 degrees and set timer for about 15 minutes so rolls can continue to rise and then cook. A few minutes after removing rolls from the oven, dump rolls on a wire or towel to cool slightly before serving.