Honey Wheat Bread Rolls (Outback Steakhouse)

I’ve made these a handful of times, and they always come out reliably good. They are perfect for serving before dinner because they have enough flavor and are toothsome enough to stand on their own. The last time I made this, the rolls were a little too sweet and dense. Make sure pre-oven rise time is observed, and maybe reduce honey a little.

At least 12 rolls:

Mix the following:
1 ½ cups warm water
2 tbs butter, softened
½ cup honey
2 cups bread flour
1 2/3 cups whole wheat flour
1 tbs cocoa
1 tbs granulated sugar
2 tsps instant coffee (I usually reduce water by a few tbs or ½ cup and substitute fresh coffee instead of using powder)
1 tsp salt
1 package yeast (2.25 tsps)

Let the dough rise for an hour and then punch it down. Divide into 12 (or more) pieces and then roll each one in a plate of corn meal. The dough is very sticky and the corn meal will prevent the rolls from sticking the baking pan. You will not need butter if you used enough corn meal (it also adds a nice flavor).

Let the rolls rise for another 30-60 minutes than bake 20-25 minutes at 350*F.