These came out perfectly. They're light and fluffy, with just enough sweetness to keep them from being bland. They would be just as good next to a hefty steak as they would alongside a bowl of chicken noodle soup. I could imagine using a lovely herb butter just as easily as something sweeter such as honey or strawberry butter on these rolls.
I think this will become my wheat roll go-to for now. It also makes 24 rolls, so there are plenty to go in the freezer - I can make a batch one weekend, and with the other breads I make, they would likely last us at least 3 weeks before having to make them again.
Next up, I've been trying to find a good wheat bread recipe (and so is Nancy). Got any suggestions? Let us know!