Wash hands with soap and water.

Mix 2 1/2 cups whole wheat flour, dry yeast, and non-fat dry milk in large mixer bowl. Add water, oil, and sugar (or honey). Mix well 1 to 2 minutes.

Turn off mixer, cover, and let dough sit for 10 minutes.

Add eggs and salt. Turn on mixer. Add remaining flour, 1 cup at a time, until dough begins to form a ball.

Knead for 5 to 6 minutes. Dough should be very soft and manageable. Stiff dough produces heavy, dry rolls. If dough stiffens while mixing, drizzle a little warm water over dough as it kneads.

Dough may be used immediately or covered and stored in the refrigerator for several days.

Lightly oil hands and counter top if needed. Shape immediately into rolls. Let rise until very light.