Stir yeast in warm water to dissolve. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and honey.
Add the eggs. Mix and scrape bowl. Add the milk, salt, and yeast mixture. Mix to combine.
Stir, spoon, and level 4 1/2 cups of whole wheat flour. Add to the wet mixture. Switch to a dough hook and knead for 5 minutes, until a soft dough is formed. Add extra whole wheat flour 1 Tbsp at a time, if needed. Dough will be sticky, but if touched with your finger, should come away clean.
Pour oil into a large bowl. Scrape dough out of the mixing bowl, and into the bowl with the oil. Flip the dough over so all sides of the dough have oil on them. Cover with plastic wrap and let rise for 1 hour in a warm place.
Turn the dough out onto a lightly floured surface. (Whole wheat or all-purpose flour works fine.) Flatten dough and divide into 24 pieces.
To shape rolls: Cup your hand and push the dough through your thumb and pointer fingers. (See image in post.) Pinch the ends and place the rolls seam-side down onto a greased baking sheet about an inch apart. (I use a 12x18-inch pan.)
Cover rolls with greased plastic wrap and let rise for 1 hour in a warm place.
Preheat oven to 350 degrees Fahrenheit.
Bake for 20-25 minutes or until golden brown. Remove from oven and brush extra melted butter over the top of the hot rolls. Enjoy!