Whole Wheat Cinnamon Rolls

3 c. hot water
2 cubes butter, room temperature
1 c. honey
6 eggs
1 1/2 tsp. salt
2/3 c. powdered milk
3 tbsp. dry yeast
4 c. whole wheat flour
4 c. high gluten flour

Pour hot water over butter in mixing bowl and let butter soften. Add honey, eggs and salt. Combine the powdered milk with 2 cups whole wheat flour and sift into the other ingredients; mix well. Add the yeast and blend. Gradually add remaining whole wheat flour and enough high gluten flour to make a sticky dough. Knead on floured surface for 10 minutes.

Cover with a towel and let rise until double. Divide dough into 2 sections and roll on lightly floured board. Brush with melted butter. Sprinkle with generous amount of cinnamon and sugar. Roll up like jelly roll and cut into 1/2 inch rolls. Placed on greased baking sheet and smash with palm of hand. Let rise until double. Bake at 350 degrees for 20 minutes. 3 dozen rolls.