Overnight Honey-Wheat Rolls

Overnight Honey-Wheat Rolls
INGREDIENTS FOR 1 ½ DOZEN ROLLS:
1 Pkg. Active Dry Yeast
1 ¼ C. Warm Water, Divided
2 Eggs
1/3 C. Honey
¼ C. Canola Oil
1 tsp. Slat
1 ½ C. Whole Wheat Flour
2 ½ C. All Purpose Flour
Melted Butter
INSTRUCTIONS:
In a small bowl, dissolve the yeast in ¼ cup warm water. Add the eggs, honey, oil, slat, whole- wheat flour and remaining water. Beat on medium speed for 3 minutes or until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Cover and refrigerate overnight. Punch dough down. Turn onto a well-floured surface; divide in half. Shape each portion into 9 balls. To form knots, roll each ball into a 10-inch rope; tie into a knot. Tuck ends under. Place rolls 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 50 minutes. Bake at 375 for 10-12 minutes or until golden brown. Brush with melted butter.