Combine 2 cups all-purpose flour, undissolved yeast and salt in large bowl.
Stir well to blend.
Add honey and butter.
Add hot tap water.
Beat with electric mixer at medium speed for 2 minutes.
Scrape bowl occasionally.
Add 1 cup whole wheat flour.
Beat at high speed for 1 minute or until thick and elastic.
Stir in remaining wheat flour with spoon.
Gradually stir in just enough of the remaining all-purpose flour to make a soft dough that doesn’t stick to sides of bowl.
Turn out onto floured board.
Knead 5-10 minutes or until dough is smooth and elastic.
Cover; let rest 20 minutes.
Shape into balls; place in greased muffin pans.
Brush dough lightly with oil.
Let stand for 10 minutes while preheating oven.
Bake at 400 degrees for 20 to 25 minutes.
Remove from pan immediately.
Brush top crust with butter.
Cool on rack.
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