Add the warm water, sugar, and yeast to the bowl of your stand mixer and allow it to sit and get bubbly for 5 minutes.

Add the eggs, honey, butter, salt, gluten, and 2 cups of flour to the bowl. Using a dough hook, mix the ingredients in the bowl on low speed for 5 to 6 minutes. This is the stage my mom calls "the cake batter stage," and it is important to work the gluten in the whole wheat flour well at this point.

Add the remaining flour, a half-cup at a time, while the mixer is running, until the dough starts to pull away from the edges of the bowl but still sticks to the bottom of the bowl.

Let the dough mix well in between each addition of flour. It should take around 10 minutes of mixing, adding flour, mixing, etc. for the dough to be ready.

When the dough is ready, turn it out onto a lightly floured surface and knead by hand until it is soft and elastic. Shape the dough into a ball and return to a clean, lightly greased bowl. Cover the bowl with a towel, and let it rise in a warm place until doubled, about an hour.

Preheat the oven to 350 degrees F. Butter 18 muffin tin holes.

To make the rolls, pinch a small piece of dough, about the size of a large marble or small walnut, and shape it into a round ball. The top of the dough just needs to be round, the bottom can be more pointed. Lots of the imperfections in the shape will smooth out as the dough rises again. Put the piece of dough into a muffin tin hole. Repeat this process until the dough is gone and you have three little balls of dough in each muffin tin hole. Let the rolls rise in the muffin tins, covered, for 30 minutes.

Bake the rolls in the hot oven for 18 to 22 minutes until the tops start to brown. Dump the rolls out of the tin into a towel when the come out of the oven. Serve hot with butter and honey.