Wheat Rolls

These rolls were wonderful--and have a surprise ingredient, orange juice! From Whole Grain Baking by King Arthur Flour.
Dough
1 C lukewarm water
1/4 C orange juice
4 TB unsalted butter, cut into 6 pieces
3 TB honey
2 C whole wheat flour (I used King Arthur White Whole Wheat)
1 C unbleached all-purpose flour
1 1/4 tsp salt
heaping 1/2 C dried potato flakes or 3 TB potato flour
1/4 C nonfat dry milk
2 1/4 instant yeast

Topping
2-3 TB unsalted butter, melted

To prepare the dough: Combine all the dough ingredients, and mix and knead them--by hand, mixer or bread machine--until you have a medium-soft, smooth dough. Cover and allow dough to rise until it's quite puffy, though probably not doubled in bulk, 1 to 2 hours.

To Shape the Rolls: Gently deflate the dough, and transfer it to a lightly greased work surface. Divide into 16 pieces (I also made some loaves). Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom, then rolling it under the palm of your hand into a smooth ball.

Place the rolls in the prepared pan, spacing them evenly; they won't touch each other. Cover the pan with lightly greased plastic wrap. Allow to rise for 1 1/2 to 2 hours. They will become very puffy and will touch. While the rolls are rising, preheat the oven to 350 degrees.

To Bake the Rolls: uncover and bake the rolls until they are brown on top but lighter on the sides, 23-25 minutes. Remove them from the over, and after 2 or 3 minutes, carefully transfer them to a rack. Brush the hot rolls with the melted butter. Serve warm, or at warm temperature.